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. During my 10+ years as a personal chef making weekly meals for clients, I spent a lot of time coming up with the best meals that could be made in advance and didn’t suffer from sitting in the refrigerator for a day or two. Meals that could be heated (or not), and be just as delicious as when first made.
This pearl couscous recipe is one of my favorites. It’s so easy to make with store-bought grilled chicken and veggies—and, even better, it’s fantastic for leftovers. I often double my Grilled Chicken Kabobs with Vegetables, so that I can make this the next day!
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Why You Will Love this Pearled Couscous
- 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
Israeli Couscous Recipe 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.
How To Make Israeli Couscous
- 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.
4. 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.
5. Pour Israeli couscous into large bowl and toss with vinaigrette.
6. Add 3 cups chopped cooked chicken, 3 cups chopped grilled or roasted vegetables, and ½ cup crumbled feta cheese and stir to combine.
7. Sprinkle with 1 tablespoon chopped basil (if desired), then serve.
Pearl Couscous FAQs
Yes! This is a great recipe for make-ahead. It will keep for 3-4 days in the refrigerator in an airtight container. You can then serve it cold, at room temperature, or heated up. Perfect for a potluck!
Traditional couscous is made of crushed durum wheat semolina that is pre-steamed and dried before being sold in supermarkets. Couscous can then be rehydrated and gently steamed on a stove top, where it is ready to eat in minutes.
Israeli couscous (also known as pearl couscous) is larger than traditional couscous, and is prepared in a similar way to pasta. In fact, Israeli couscous basically is pasta dough that has been extruded through a round mold. It is often pre-baked or toasted before being sold, which creates its slightly chewy texture and nutty flavor.
No, because Israeli or pearl couscous is made from wheat, it is not gluten-free.
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.
Israeli (or pearl) couscous is made with flour and white, like many types of pasta. It’s low in fat but high in carbs, and is not very nutrient dense. For the healthiest dinner option, pair your couscous with vegetables, beans, and other good-for-you foods.
Pearled couscous is pretty much a blank canvas. You can pair it with all kinds of main courses, from simple grilled chicken to a shrimp stir-fry to a Moroccan stew. Pearl couscous goes with all types of flavors, so it’s a great easy side dish option. Great in cold salads and grain bowls too!
Pearled Couscous Recipe 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.
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. Try this Creamy Chicken Pasta Bake, or one of these:
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!
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Israeli Couscous with Chicken and Vegetables
Ingredients
- 1 tablespoon butter
- 1 ⅓ cup Israeli couscous
- ¼ teaspoon salt
- 1 ⅔ cup chicken broth or water
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 5 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups chopped grilled or roasted vegetables bell peppers, eggplant, zucchini, mushrooms, etc.
- 3 cups cooked chicken breast meat chopped or shredded (roughly 1 pound of chicken)
- ½ cup feta cheese
- 1 tablespoon chopped basil for garnish (optional)
Instructions
- Melt butter in a saucepan (non-stick preferred) over medium heat.
- Add couscous and ¼ teaspoon salt and cook, stirring frequently, for 2-3 minutes until some of the couscous pieces are lightly toasted.
- Then add the 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 lemon juice with dijon mustard and slowly whisk in olive oil until emulsified. Whisk in salt and pepper.
- Pour couscous into large bowl and toss with vinaigrette.
- Add chicken, vegetables, and feta cheese and stir to combine.
- Sprinkle with chopped basil (if desired).
Notes
This couscous with vegetables will keep for up to 4 days in an airtight container in the refrigerator. Serve cold, warm, or at room temperature. Expert Tips
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.
Nutrition
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!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Jilly Bean says
This is so good! My while family loves this easy meal.
Molly Pisula says
Thank you! So glad you love it as much as I do!
watermelon infused olive oil says
i decided to spice up the recipe and accidentally made it more of a palestinian maftoul. i much preferred the additional spices to the “original” recipe, nice try though. 🙂
Molly Pisula says
Would love to know what spices you used! I absolutely make no claims for this being any kind of authentic recipe, but I do love it. Would love to hear more about what goes into your maftoul.
Jack Benjamin says
Hey Chef Molly!
I stumbled upon your Israeli Couscous with Chicken and Vegetables recipe, and I just had to leave a comment because it looks absolutely mouthwatering! I love how you turned leftovers into a delicious and satisfying meal. It's such a creative way to make the most out of what you have in the fridge. Plus, it's convenient to have a go-to recipe for those days when you have extra grilled or roasted chicken and veggies on hand.
I appreciate that you've provided flexibility with the recipe, suggesting alternatives like using tofu or steak instead of chicken and incorporating different vegetables based on personal preference. It's great to have options to cater to different dietary needs and preferences. I'm definitely going to try adding feta cheese like you recommended because I can imagine how it would add a delightful tanginess to the dish.
The detailed instructions you provided on cooking both regular couscous and Israeli couscous are really helpful. I've always wondered about the differences between the two and how to cook them properly. Your explanation cleared things up for me. I'll definitely keep these cooking methods in mind the next time I prepare couscous.
Thanks again for sharing this fantastic recipe, Chef Molly! I can't wait to try it out and impress my family with a flavorful and wholesome dinner. Keep up the amazing work!
Chef Molly says
Thanks Jack! Really appreciate you taking the time to comment, and I'm so glad you liked the recipe. Please do try it out and enjoy!
Gen says
Perfect weeknight meal! I love how flexible this is and it’s so tasty. Thank you for the fantastic idea.
Chef Molly says
Thanks for commenting! Yes, I love how flexible this is--perfect for whatever leftovers you have around!
Samantha says
So good, very flavourful! Thanks for the recipe!
Paula says
This was my first time using couscous. My family enjoyed this recipe. It was easy to make and tasted great.
Greta says
I love it. it was so easy to make! it has a super delicious flavor! Thanks x
MacKenzie says
This is amazing. Love that this started with leftovers. The addition of feta adds so much extra flavor.
Chef Mimi says
This is really fun. You can do so many different kinds of dressing, add veggies and cheeses. Great salad!
Chef Molly says
Yes, for sure! It's a great blueprint for all sorts of meals.
ashok says
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Chef Molly says
Awesome! Thanks so much for your kind comment. I'm so glad you enjoyed this recipe--it is one of my favorites!
Jennifer Lukela says
Love getting two meals from one! Delicious and easy. Makes a great next day lunch!
Jordyn Ryan says
I wanted a new dish to use my pearl couscous with And found this one online! I couldn’t believe how good the dish tasted. I used tomatoes, zucchini, bell peppers, and yellow onion for my veggies. I ate the left overs for breakfast the next morning because I couldn’t wait for lunch. Will definitely be making this dish again!