Lemon chicken couscous

Ingredients

• 220 gSkinless chicken breast, raw — cut into bite-sized pieces
• 70 gDry couscous
• 100 mlWater
• 160 gZucchini — small dice
• 8 gOlive oil
• 20 gLemon juice
• 6 gFresh parsley
• 4 gGarlic — finely chopped
• 0.5 gTable salt

Steps

1. 1

   Soak the couscous

   Put couscous in a heatproof bowl. Add the measured water, boiling hot, and cover for 5 minutes. Check the package ratio and add a little more boiling water if needed; fluff when tender.

2. 2

   Cook the chicken

   Heat the oil in a skillet over medium heat. Add chicken and salt and cook for 5 minutes, turning the pieces so they color evenly.

3. 3

   Add zucchini

   Stir in zucchini and garlic with a splash of water. Cover and cook for another 5–7 minutes, until the zucchini is tender and the largest chicken piece reaches 165°F / 74°C.

4. 4

   Finish

   Fold in the couscous, lemon juice and chopped parsley. Divide between two bowls, spooning over any pan juices.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• Instant couscous brands absorb different amounts of water. Follow the package ratio; the dry grain weight is the basis of the nutrition estimate.