Israeli couscous with chicken breast and courgettes

    30 min

    Israeli couscous or ptitim is pasta shaped like little beads. It has a short cooking time and can be a substitute for normal couscous in most dishes.


    Yorkshire, England, UK
    1 person made this

    Serves: 2 

    • oil
    • 1 chicken breast half, diced
    • salt and pepper to taste
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 1/4 teaspoon ground turmeric
    • 6 dates, pitted and chopped
    • 500ml chicken stock
    • 4 small courgettes, quartered and cut in 5cm long pieces
    • 1 tablespoon fresh coriander, minced
    • 150g Israeli couscous

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a deep pan heat oil and fry chicken until browned from all sides. Season with salt and pepper, take out of the pan and set to the side.
    2. Add onion to the pan and saute stirring frequently until translucent. Stir in garlic, turmeric and dates and saute for another minute. Pour in chicken stock and bring to the boil.
    3. Place chicken back into the pan and add courgettes and couscous. Cover and simmer ntil couscous and courgettes are soft, 5 to 7 minutes.

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