Recipe Database
Green-Olive Chicken and Couscous
Serves 4
Submitted by
Rachael Rayon 04/24/09
Photo credit: Tina Rupp
This is a great summer supper as it combines fresh zucchini, mint and parsley.
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Ingredients
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 pound skinless, boneless chicken breasts, chopped
- 1 onion, chopped
- 1 zucchini or summer squash, chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons grated peel and juice of 1 lemon
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon fennel seeds
- Pinch ground cinnamon
- Salt and pepper
- 1 cup green olives, chopped
- One container chicken broth (4 cups), (32 ounces)
- One box instant couscous, (10 ounces)
- 1/4 cup flat leaf parsley leaves, chopped
- 1/4 cup mint leaves, finely chopped
Preparation
In a skillet with a tight-fitting lid, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook until lightly browned, 3-4 minutes. Add the onion, zucchini, garlic, lemon peel, crushed red pepper, fennel seeds and cinnamon; season with salt and pepper. Cook for 5 minutes, then add the olives and cook for 3 minutes more.
Stir in the chicken broth and bring to a boil. Stir in the couscous, cover the pan, turn off the heat and let stand for 5 minutes. Fluff with a fork and add the parsley, mint and lemon juice; toss.
