Express Pearl Couscous with Apricot Lemon Chicken, Sautéed Zucchini and Pistachios

Instructions

1. 1

   1. In a bowl, mix the chicken with the Dijon mustard, sweet paprika, ground cumin, 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and 1 tablespoon lemon juice.

2. 2

   2. Heat a large skillet over medium-high heat for 1 minute. Add the chicken and cook for 5-6 minutes, stirring, until fully cooked and it reaches 165°F/74°C at the thickest part. Transfer to a plate.

3. 3

   3. In the same skillet, add the remaining 1 tablespoon olive oil and the zucchini. Sauté for 3 minutes with a pinch of salt until tender but still slightly firm. Transfer it with the chicken.

4. 4

   4. Reduce to medium heat and add the butter. Stir in the shallot and cook for 2 minutes. Add the garlic and dried apricots and cook 30 seconds more.

5. 5

   5. Add the pearl couscous and stir for 1 minute to lightly toast it. Pour in the hot chicken broth, lemon zest, and the remaining lemon juice. Bring to a gentle simmer, reduce the heat, and cook for 8-9 minutes, stirring once or twice, until the couscous is tender and glossy.

6. 6

   6. Return the chicken and zucchini to the skillet. Stir for 1 minute so everything is coated in the sauce and heated through. If you want it looser and creamier, add a small splash of extra hot broth.

7. 7

   7. Turn off the heat and adjust with the remaining salt if needed. Divide into plates and finish with chopped pistachios and fresh parsley on top.

8. 8

   8. Serve immediately while hot in warmed plates. If desired, you can warm the plates for 2 minutes in a 200°F/95°C oven before serving.