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Couscous Paella with Chicken and Zucchini

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

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Ingredients

  • 3 tablespoons olive oil
  • 4 to 6 boneless, skinless chicken thighs (about 1 pound)
  • Salt and pepper
  • 1 pound zucchini (2 medium)
  • 3 cloves garlic
  • 1 teaspoon smoked paprika
  • 1 1/2 cups chicken stock or water
  • 1 cup couscous (white or whole wheat)
  • 1 bunch fresh parsley
  • 1 lemon

Instructions

  1. Heat the oven to 450°F. Put 3 tablespoons olive oil in a large ovenproof skillet over medium-high heat.
  2. When the oil is hot, add the chicken, sprinkle with salt and pepper, and cook undisturbed until it browns and releases from the pan, about 3 minutes. Turn and brown on the other side, about another 3 minutes.
  3. Trim the zucchini and halve them lengthwise; slice crosswise 1/4 inch thick.
    Peel and chop 3 cloves garlic.
  4. Transfer the chicken to a cutting board. Add the zucchini and garlic to the skillet with the smoked paprika; stir and scrape up any browned bits. Add 1 1/2 cups stock or water. Adjust the heat so the mixture bubbles steadily but not vigorously. Cover and cook until the zucchini is quite tender, about 5 minutes.
  5. Slice the chicken thinly (it’s okay if it’s still pink in spots).
  6. Bring the mixture in the skillet to a boil. Stir in 1 cup couscous and a sprinkle of salt. Shake the pan so it forms an even layer; if necessary, add enough water to just submerge the couscous. Scatter the chicken on top, drizzle with the accumulated juices, and transfer the skillet (uncovered) to the oven.
  7. Trim and chop 1/4 cup parsley leaves.
    Cut the lemon into wedges.
  8. Cook until the couscous is tender, the liquid has evaporated, and the couscous and chicken are starting to brown on top, 5 to 10 minutes. Taste and adjust the seasoning.
  9. Transfer the pan to the stove over medium-high heat. Serve hot or warm, garnished with the parsley and lemon wedges.

— Recipe from How to Cook Everything Fast

Recipe variations

Couscous Paella with Chicken and Fennel Omit the parsley. Substitute 2 large fennel bulbs, trimmed and sliced, for the zucchini. They won’t quite break apart like the zucchini, but they will get tender and silky and add a ton of flavor. Reserve and chop some of the fennel fronds for garnish.