Quick Chicken Couscous

Recipe View In a heatproof bowl, combine couscous, salt, pepper, cayenne, and 3 tablespoons olive oil. Stir to coat the couscous evenly. Level the top and set aside. (2 minutes)

Recipe View Season the chicken breast generously on both sides with salt. (1 minute)

Recipe View Heat 1 tablespoon olive oil in a saucepan over high heat. Add the chicken and sear for 2-3 minutes on one side until golden brown. Flip the chicken and add the diced red onion to the saucepan. Sear the second side of the chicken for another 2-3 minutes, while simultaneously sautéing the onions until softened and translucent. (5 minutes)

Recipe View Transfer the chicken to a plate to cool slightly. Once cool enough to handle, cut the chicken into ½-inch cubes. Return the cubed chicken to the saucepan. (5 minutes)

Recipe View Add the chicken broth, diced zucchini, green beans, red bell pepper, green onions, smoked paprika, and turmeric to the saucepan. Bring the mixture to a boil over high heat. As soon as it boils, remove from the heat and carefully pour the hot mixture over the couscous in the bowl. Do not stir. Immediately cover the bowl tightly with foil and set a timer for 5 minutes to allow the couscous to steam. (7 minutes)

Recipe View After 5 minutes, remove the foil and fluff the couscous with a fork. Toss in the chopped parsley and stir to combine all the ingredients thoroughly. Taste and adjust the seasoning with salt as needed. (2 minutes)

Recipe View Spoon the couscous onto a serving plate. Garnish with crumbled feta cheese, a pinch of chili flakes, and a sprinkle of fresh parsley. For an extra touch, drizzle with a bit of olive oil. Serve immediately and enjoy! (2 minutes)