Israeli Couscous with Chicken and Vegetables

This easy Israeli couscous recipe combines pearl couscous with chopped cooked chicken, vegetables, and feta cheese tossed in a simple dijon vinaigrette.

This Couscous with Chicken and Vegetables recipe was born from leftovers, as so many great recipes are. One day, left with not enough chicken and veggies for a full meal, I chopped them all up, made an easy vinaigrette and a batch of pearl couscous, tossed them together, and dinner was served.

Now I double my Grilled Chicken Kabobs with Vegetables on one day so that I can make this the next day!

Jump to:

• Why Make This Recipe
• 🥗 Ingredients
• 🥣 Step-by-Step Instructions
• 🧐 Recipe FAQs for Couscous with Chicken
• 👩‍🍳 Expert Tips
• Cooking Pearl Couscous vs. Regular Couscous
• Other Easy Weeknight Meals
• 📖 Recipe
• More About Molly
• Comments

Why Make This Recipe

• Simple but flavorful
• Great way to use up leftovers
• Perfect for a potluck
• Easy to substitute with vegetables and proteins you have on-hand
• Comes together in less than a half hour 

🥗 Ingredients

• Israeli Couscous: also known as pearl couscous, giant couscous, or Ptitim. This recipe would also work with farro, orzo, quinoa, or regular couscous as well (though cooking instructions would vary).
• Grilled Chicken: if you haven't pre-grilled your own chicken, you can often find chopped grilled or roasted chicken in the grocery store salad bar. Or grab a rotisserie chicken and use that.
• Grilled or Roasted Vegetables: I love grilled eggplant slices and bell peppers in this couscous salad, but you can use whatever you like. Zucchini or mushrooms are also delicious.
• Feta Cheese: Stirring in the feta cheese at the end really adds to the final dish, but if you are lactose-intolerant or eating dairy-free, just leave it out. You can also replace the feta with crumbled goat cheese.
• Chicken Broth: I use the broth to add extra flavor to the pearl couscous as it's cooking. Feel free to replace with vegetable broth or water.

🥣 Step-by-Step Instructions

Melt 1 tablespoon butter in a non-stick saucepan over medium heat. Add 1 ⅓ cups Israeli couscous and ¼ teaspoon kosher salt and cook, stirring frequently, for 2-3 minutes until some of the couscous pieces are lightly toasted.

Then add 1 ⅔ cup chicken broth or water and bring back to a boil. Turn down the heat and simmer over medium to medium-low heat for 10 minutes, stirring occasionally.

When the liquid is almost gone and the couscous is almost tender, turn off the heat, cover, and let stand for 5 minutes. Note that if the water evaporates before the couscous has finished cooking, add more water or chicken broth 1 tablespoon at a time.

While couscous is cooking, make the vinaigrette. Whisk 2 tablespoons lemon juice with 1 teaspoon Dijon mustard and slowly whisk in 5 tablespoons olive oil until emulsified. Whisk in ½ teaspoon salt and ¼ teaspoon pepper.

Pour Israeli couscous into large bowl and toss with vinaigrette.

Add 3 cups chopped cooked chicken, 3 cups chopped grilled or roasted vegetables, and ½ cup crumbled feta cheese and stir to combine.

Sprinkle with 1 tablespoon chopped basil (if desired), then serve.

🧐 Recipe FAQs for Couscous with Chicken

👩‍🍳 Expert Tips

If you decide to grill your own chicken in advance of making this recipe, check out these tips for how to keep chicken from sticking to the grill. So helpful! You can use chicken thighs or drumsticks as well, but chicken breasts are easier to quickly shred or chop.

The prepared foods counter of the grocery store can be a great shortcut for this Israeli couscous with chicken recipe. Look for grilled or roasted chicken breasts and grilled vegetables as well. Chicken and pearl couscous are a great combination, but of course you can also toss in tofu or steak instead of chicken.

As with pasta, there are slightly different sizes of pearl couscous that require different amounts of liquid for cooking. Don't panic. If your couscous is not yet tender but there is no more liquid, just add more liquid in small amounts until you have finished cooking the couscous. Similarly, if the couscous is tender and is still swimming in liquid, just drain the couscous as you do pasta.

Cooking Pearl Couscous vs. Regular Couscous

Traditional couscous and Israeli couscous are cooked in different ways. With traditional couscous, you bring water to a boil, then add the couscous and turn off the heat. In 5 minutes, the couscous steams, and you just need to fluff it with a fork.

Israeli couscous is cooked much like pasta, though I like to toast the grains in butter before adding the water or broth. Once you add the liquid, the couscous will simmer gently for about 10 minutes. I like to turn the heat off when there is just a little bit of liquid left in the pan, and the couscous is almost tender. Cover the pan and let it sit for 5 minutes. The couscous will be perfectly done and the liquid absorbed.

Other Easy Weeknight Meals

If you like this recipe for couscous with chicken and vegetables, you might also enjoy some of my other favorite recipes for quick and easy dinners.

Got more leftover chicken? Try my Dijon Chicken and Mushroom Crepes recipe—another quick one if you already have the cooked chicken!

If you try this Chicken and Israeli Couscous recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!

Instagram Users: Now that you've made this Couscous Chicken and Vegetables recipe, tag me @vanillabeancuisine or #vanillabeancuisine. I’d love to see your results!