Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 cup (170 g) couscous, uncooked
  • 1½ cups (360 ml) chicken broth (low-sodium recommended)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (150 g) bell peppers, diced (any color)
  • 1 cup (150 g) zucchini, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ¼ cup (15 g) fresh parsley, chopped
  • Lemon wedges for serving

Instructions:

  1. Season chicken pieces with salt, pepper, paprika, and garlic powder.
  2. Heat olive oil in the skillet over medium-high heat. Add the seasoned chicken and sauté until golden brown, about 5-7 minutes. Remove chicken from the skillet and set aside.
  3. In the same skillet, add onions and garlic. Sauté for 2-3 minutes until fragrant and onions are translucent. Add bell peppers and zucchini, cooking for an additional 5 minutes.
  4. Stir in cherry tomatoes and the browned chicken. Pour in chicken broth and bring to a gentle simmer.
  5. Stir in couscous, cover the skillet with a lid, and remove from heat. Let it sit for 5 minutes to allow couscous to absorb the liquid.
  6. Fluff couscous with a fork, stir in fresh parsley, and serve with lemon wedges.