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Greek Style Chicken & Couscous with Zucchini and Olives
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.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people
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.