Quick Pearl Couscous with Lemon Chicken, Seared Zucchini and Herbed Yogurt

Instructions

1. 1

   1. In a medium saucepan, bring the chicken broth to a gentle boil over medium-high heat. Add the pearl couscous and a pinch of salt, reduce to medium heat, and cook for 8-10 minutes, stirring once, until tender and most of the liquid is absorbed.

2. 2

   2. While the couscous cooks, combine the Greek yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, dill, half of the parsley, a pinch of salt, and black pepper in a bowl. Set aside.

3. 3

   3. Season the chicken strips with sweet paprika, ground cumin, half of the garlic, 15 ml (1 tbsp) olive oil, 1/2 tsp salt, and black pepper.

4. 4

   4. Heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. The internal temperature of the chicken should reach 165°F/74°C. Transfer to a plate.

5. 5

   5. In the same skillet, add the remaining olive oil and sauté the red onion and remaining garlic for 1 minute. Add the zucchini and cook for 3-4 minutes, until browned at the edges but still tender. Add a pinch of salt and pepper.

6. 6

   6. Return the chicken to the skillet with the zucchini. Add the remaining 15 ml (1 tbsp) lemon juice and toss for 30 seconds to lightly glaze.

7. 7

   7. Fluff the pearl couscous with a fork and mix in most of the remaining parsley.

8. 8

   8. Serve a base of pearl couscous on each plate, spoon the chicken and zucchini over the top, and finish with dollops of herbed yogurt. Garnish with the remaining parsley and a little more black pepper to taste.