Green-Olive Chicken and Couscous

green olive chicken and couscous
  • Prep Time
  • 4Servings


  • 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
  • Pinch ground cinnamon
  • Salt and pepper
  • 1 cup green olives, chopped
  • 1 32 ounce container (4 cups) chicken broth
  • 1 10 ounce box instant couscous
  • 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, 2 turns of the pan, over medium-high heat. Add the chicken and cook until lightly browned, 3 to 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 broth 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.