Green-Olive Chicken and Couscous

This is a great summer supper, combining fresh zucchini, mint and parsley. Of course, it’s delicious any time of the year, too!


  • 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
  • A pinch of ground cinnamon
  • Salt and pepper
  • 1 cup green olives, chopped
  • 4 cups chicken stock (32 ounces)
  • One box instant couscous (10 ounces)
  • 1/4 cup flat leaf parsley leaves, chopped
  • 1/4 cup mint leaves, finely chopped


In a skillet with a tight-fitting lid, heat the EVOO, two 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 stock 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.

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