Quick and simple dishes that actually taste good are my favorite things to make.  If the dish stands up well to being left in the fridge for a few days, even better!  I discovered this recipe from the Rachael Ray magazine and only made a few small changes.  It’s a wonderful side dish, however, I eat it as my main meal, in a bowl, sitting in front of the TV…

I doubled the amount of zucchini as well as eliminating the fennel seeds (her recipe called for 1/2 tsp).  The other change I sometimes make is not sauteing the chicken in the pan – sometimes I have leftover oven roasted chicken that I shred up or cut into cubes and throw in.  Also note that I have made this dish with quinoa instead of couscous many times and it’s delicious.  Actually, I think I prefer it.  Just cook the quinoa separately (as directed on the box)  and add to the zucchini mixture for a gluten-free, protein packed version of this meal.

Here’s what you need to serve 4…

Recipe

2 tbsp olive oil

1 pound boneless chicken breasts, chopped (or leftover chicken)

1 onion

2 zucchini, chopped

2 cloves garlic, minced

2 tsp grated lemon zest

Juice of one lemon

1/2 tsp crushed red pepper

Pinch of cinnamon

1 cup green olives, chopped

Low sodium chicken stock (use amount as directed on couscous box)

One 10 oz box couscous (or 1 cup quinoa)

1/4 cup parsley, chopped

1/4 cup mint leaves, chopped

Salt & pepper

hot sauce (optional)

Method

Heat olive oil in a large skillet.   Add the chicken and cook until lightly browned, 3 minutes.  Add the onion, zucchini, garlic, lemon zest, red pepper and cinnamon.  Season with salt & pepper.  Cook for 3-5 minutes, then add the olives.  Cook for 3 more minutes.

Stir in the chicken stock 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 then add the parsley, mint and lemon juice.  Toss to combine.  If you are so inclined, sprinkle some hot sauce on it and enjoy!