I stole this recipe for Greek Style Chicken & Couscous with Zucchini and Olives from a magazine called Best of Relish: a Busy Mom’s Best Friend. This quick and easy to make dish is great for a weeknight meal. Chicken is cooked in a skillet with seasonings. Then zucchini noodles, tomatoes and chicken stock are added in. After the stock boils, couscous is added in and the skillet is covered. Once the stock has been absorbed by the couscous, chopped black olives and feta cheese is added to finish this quick meal.
Did you know? In the 1990s Americans discovered couscous, a grain that is quickly cooked; however in the American incarnation it was typically cooked by boiling, rather than steaming it in the North African way.⁵ (see more trivia in the Trivia tab)
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb chopped chicken, sprinkle with ¼ tsp salt and ¼ tsp pepper. (I add additional seasoning: Italian seasoning and Montreal Chicken seasoning.)
Cook the chicken, stirring occasionally, until golden brown, 7 to 8 minutes.
Stir in 3 cups zucchini noodles (or 2 cups shredded), 1 cup chopped tomatoes and 1 ¾ cups chicken stock.
Bring to a boil, then add 1 ½ cups regular or whole-wheat couscous.
Cover the skillet and remove from heat until stock is absorbed, 4 to 5 minutes. Fluff with fork and stir in ½ cup chopped pitted Kalmata or other black olives. Scatter ¾ cup crumbled feta cheese over top.
Scoop out and serve. It even tastes good cold as leftovers!
If you liked Greek Style Chicken & Couscous with Zucchini and Olives you can try other couscous meals like Israel Couscous & Tuna Salad or Shrimp Scampi over Pesto Couscous or for a Greek meal you can try Greek Chicken Gyros with Tzatziki or Greek Tomato Cucumber Salad with Crispy Chickpeas.
Greek Style Chicken & Couscous with Zucchini and Olives
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast cut into 1-inch pieces
- ¼ tsp salt
- ¼ tsp pepper
- 3 cups zucchini noodles or 2 cups shredded
- 1 cup grape tomatoes halved
- 1 ½ cups regular or whole-wheat couscous
- ½ cup pitted Kalmata or other black olives roughly chopped
- ¾ cup crumbled feta cheese
Instructions
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Heat oil in a large skillet over medium-high heat. Add chicken, sprinkle with salt and pepper. Cook the chicken, stirring occasionally, until golden brown, 7 to 8 minutes.
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Stir in zucchini, tomatoes and 1 ¾ cups water. Bring to a boil, add couscous, and stir to submerge it in the liquid. Cover skillet and remove from heat until water is absorbed, 4 to 5 minutes. Fluff with fork and stir in olives. Scatter feta cheese over top.
Recipe Notes
I add additional seasoning: Italian seasoning and Montreal Chicken seasoning. Also substitute chicken stock for the water for better flavor.