Piccata Israeli Couscous

This Piccata Israeli Couscous is a symphony of flavors and textures, with crispy chicken breasts, a zesty pan sauce, and a side of fluffy, herb-infused couscous.

A delicious twist on a classic piccata, this dish is perfect for a special occasion or a cozy night in with friends and family.

Ingredients

• 1 1/2 cups Israeli couscous
• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup crumbled feta cheese (optional)
• 1/2 cup pita bread crumbs
• 6 (6-ounce) chicken breasts
• 2 tablespoons butter
• 2 tablespoons white wine (optional)
• 2 tablespoons chicken broth
• 2 tablespoons capers rinsed and drained

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.

Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the Israeli couscous and cook, stirring constantly, for 2-3 minutes.

Add 2 1/4 cups of water, lemon juice, mustard, salt, pepper, and paprika.

Bring to a boil, then cover, reduce the heat to low, and simmer for 15-20 minutes or until the couscous is tender and the liquid is absorbed. Fluff the cooked couscous with a fork and stir in parsley, dill, and feta cheese (if using).

Set aside.

In a shallow dish, mix together the pita bread crumbs and a pinch of salt. In a large skillet, melt 1 tablespoon of butter over medium-high heat.

Add 3 chicken breasts and cook for 3-4 minutes on each side or until cooked through.

Transfer the chicken to a plate and repeat with the remaining chicken breasts. Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.

Once melted, add the white wine (if using) and chicken broth, scraping up any browned bits from the bottom of the skillet.

Bring to a simmer and cook for 2-3 minutes or until the sauce has reduced slightly. Stir in the capers.

To assemble, place a chicken breast on each plate, then spoon the Israeli couscous alongside.

Spoon the pan sauce over the chicken and serve immediately.

Notes

Use high-quality, fresh ingredients, like fresh parsley and dill, to get the best flavors out of this dish.

For the Israeli couscous, use a medium saucepan to prevent overcrowding, and make sure to stir constantly when cooking the couscous to prevent burning.

If using feta cheese, crumble it just before adding it to the couscous to preserve its texture.

When breading the chicken, press the pita bread crumbs firmly onto the chicken breasts to help them stick.

Don’t overcook the chicken – 3-4 minutes per side is perfect for a juicy and tender result.

For the pan sauce, use a good-quality chicken broth and white wine (if using) to add depth of flavor.

Scrape the bottom of the skillet well to get all the browned bits into the sauce.

To make this recipe ahead, cook the couscous and chicken up to a day in advance, then assemble and reheat when ready to serve.

This recipe makes 6 servings, perfect for a dinner party or a special occasion.

Nutrional Value

• Calories: 544
• Total Fat: 24g
• Saturated Fat: 9g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 44g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 36g