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Dinner & A Book

Greek-Style Chicken & Couscous with Zucchini and Olives

Greek-Style Chicken & Couscous with Zucchini and Olives

1 Tbsp Olive oil

1 lb boneless skinless chicken breast, cut into 1-inch pieces

¼ tsp salt

¼ tsp pepper

3 cups spiralized zucchini (or 2 cups shredded zucchini)

1 cup grape tomatoes, halved

1 ½ cups regular or whole-wheat couscous

½ cup pitted kalamata or other black olives, roughly chopped

¾ cup crumbled feta cheese

1 ¾ cups water


  1. Heat oil in large skillet over medium-high. Add chicken, season with salt and pepper, and cook, stirring occasionally, until golden brown, 7 to 8 minutes.

Stir in zucchini, tomatoes and 1 ¾ cups water. Bring to a boil, add couscous, and stir to submerge it in the liquid. Cover skillet and remove from heat until water is absorbed, 4 to 5 minutes. Fluff with a fork and stir in olives. Scatter feta cheese over top.