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Weeknight • Chicken

Simple Chicken and Veggie Couscous

A quick and light Mediterranean-inspired chicken and vegetable couscous that's perfect for a weeknight.

Prep
10 min
Cook
15 min
Servings
4
Level
Weeknight
Simple Chicken and Veggie Couscous

Looking for a dinner that feels fresh, light, and comes together in a flash? This Simple Chicken and Veggie Couscous is your answer! Tender chicken and vibrant vegetables mingle with fluffy couscous, all brightened by simple seasonings. It’s a wholesome and satisfying meal that’s on your table in under 30 minutes!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • Salt and black pepper to taste
  • 1 cup instant or quick-cooking couscous
  • 1 1/4 cups chicken broth (or water)
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1/2 cup frozen peas
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • Optional: Feta cheese crumbles for serving

Preparation

  1. Step 1

    Heat olive oil in a large skillet or pot over medium-high heat. Season the chicken pieces with salt and pepper. Add to the skillet and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

  2. Step 2

    Add the couscous to the skillet (no need to clean it). Pour in the chicken broth and bring to a boil. Remove from heat, cover, and let stand for 5 minutes, or according to package directions, until the liquid is absorbed and the couscous is fluffy.

  3. Step 3

    While the couscous steams, add the diced red bell pepper and zucchini to the skillet with the cooked chicken. You can briefly sauté them in the skillet with the cooked chicken for 2-3 minutes to get a slight tender-crispness before combining later, or leave them raw if you prefer more crunch.

  4. Step 4

    Fluff the cooked couscous with a fork. Add the cooked chicken and vegetables (red bell pepper, zucchini), and frozen peas to the couscous. Stir gently.

  5. Step 5

    Drizzle with fresh lemon juice and stir in the chopped fresh parsley. Taste and adjust seasonings (salt, pepper) as needed.

  6. Step 6

    Serve warm, with a sprinkle of feta cheese crumbles if desired.

Tips

  • Use pre-cut vegetables to speed up prep time even more.
  • For extra flavor, toast the dry couscous in a dry skillet for 1-2 minutes before adding broth.
  • Swap in other quick-cooking vegetables like spinach or cherry tomatoes if you prefer.
  • This dish is great for meal prep; it holds up well in the fridge for a few days.

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