One Pot Italian Chicken and Couscous

One pot Italian chicken and couscous

Easy, one-pot Italian chicken and couscous…doesn’t get much better than this. One Pot Italian Chicken and Couscous

Once I was out of college and living on my own, I bought myself a Betty Crocker cookbook. You know the one- red hardcover, a classic. My mom had a copy that was battered and worn and now that I was a grown-up, my kitchen should have one too. The very first recipe I ever made out of that cookbook was Italian Chicken and Couscous. It wasn’t a glamorous meal, but it was easy to make, healthy, and most importantly- it tasted delicious.

Admittedly, I rarely turn to that cookbook, or any cookbook for that matter. We live in the age of the internet where there are countless websites for reference, food blogs, Pinterest, etc. But we all still have a handful of recipes that we turn to because they are reliable and comforting. This Italian Chicken and Couscous recipe is no exception.

It is still, all these years later, one of my go-to recipes. I have made it countless times and still get asked for the recipe when serving to guests. (and there is never any leftover) Guess that’s one of the many reasons Betty is a household name 😉

Bon appétit!

 Italian Chicken and Couscous

  • From Betty Crocker’s Cookbook, 9th Edition
  • Serves 4
  • Active time: 15 minutes
  • Total Time: 30 minutes


  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 1 can (14 1/2 ounces) stewed tomatoes, drained and 1/2 cup liquid reserved
  • 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips
  • 1 medium onion, thinly sliced and separated into rings
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
  • 1/8 teaspoon pepper
  • 1 1/2 cups chicken broth
  • 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
  • 1/2 package (10-ounce size) couscous (3/4 cup)


  • Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently
  • Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in center
  • Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors; remove from heat C
  • Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed



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