Quick Pearl Couscous with Apricot Chicken, Zucchini and Pistachios

Instructions

1. 1

   1. In a bowl, combine the chicken with 1 tablespoon olive oil, cumin, sweet paprika, cinnamon, 1/2 teaspoon salt, black pepper, and the lemon zest.

2. 2

   2. Heat a large skillet over medium-high heat for 1 minute. Add the chicken and cook for 5 to 6 minutes, stirring, until browned and it reaches an internal temperature of 165°F / 74°C. Transfer to a plate.

3. 3

   3. In the same skillet, add the remaining 1 tablespoon olive oil, the shallot, and the garlic. Cook over medium heat for 1 minute until fragrant.

4. 4

   4. Add the zucchini and cook for 2 minutes, stirring, until it starts to soften but still keeps some texture.

5. 5

   5. Add the dry pearl couscous and toast it for 1 minute in the skillet with the shallot, garlic, and zucchini to deepen its flavor.

6. 6

   6. Pour in the chicken broth, add the chopped dried apricots and the remaining salt. Once boiling, reduce to medium-low, cover partially, and cook for 8 to 9 minutes until the couscous is tender and the liquid is mostly absorbed.

7. 7

   7. Return the chicken to the skillet, add the lemon juice, and toss for 1 minute so everything becomes well combined and juicy.

8. 8

   8. Turn off the heat and finish with the fresh parsley and chopped toasted pistachios. Taste and adjust salt or lemon if needed. Serve hot.