Sautéed Chicken with Zucchini and Couscous
Serves: Makes 4 servings
This recipe is adapted from the book “Simple to Spectacular” by Jean-Georges Vongerichten and Mark Bittman. Harissa is a delicious Moroccan chili paste usually blended with coriander and cumin. You can substitute other kinds of chili paste if desired.
  • 1 pound boneless chicken breasts, cubed
  • 1 teaspoon cumin
  • ½ teaspoon cardamom
  • Salt and freshly ground pepper to taste
  • 2 cups chicken stock
  • 1 cup couscous
  • ¼ cup raisins
  • 2 tablespoons chili paste or harissa
  • Olive oil
  • 8 ounces zucchini, washed and slice
  • 1 cup cooked chickpeas
  • 1 large tomato, diced
  • ½ cup shredded fresh mint
  1. In a medium bowl, combine the chicken, cumin and cardamom. Season with a little salt and pepper.
  2. Bring 1 and ½ cups of the chicken stock to a boil over medium heat in a saucepan.
  3. In a medium bowl, add together the couscous, raisins, and 1 tablespoon of the chili paste, ⅓ cup olive oil, and season with salt and pepper. Pour the hot stock over the couscous and stir. Cover the bowl with plastic wrap and set aside.
  4. Into a large skillet, pour in just enough olive oil to coat the bottom of the pan. Turn the heat to high. Add in the chicken and cook until the chicken is brown, just a couple of minutes.
  5. Add in the zucchini and toss. Stir in the chickpeas, the remaining chili paste and the remaining stock. Add in the tomato.
  6. Bring the mixture to a brief boil, then turn down the heat and simmer for a couple of minutes.
  7. Season with salt and pepper to taste. Serve the chicken mixture on top of the couscous and garnish with plenty of fresh mint.
Recipe by Within The Wild at