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Green-Olive Chicken and Couscous

Green-Olive Chicken and Couscous


  • 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.