Chop the dates and figs into small pieces. A food processor fitted with a metal blade does this quickly and easily, but you can use a sharp knife. Bring the chicken stock, lemon zest, and the chopped dates and figs to a boil in a medium pot that has a lid. When the water just starts to boil, add the couscous. Cover the pot. Remove from the heat and set aside for IO minutes. Meanwhile, heat the olive oil in a medium or large skillet over medium heat. Season the chicken cubes with salt and pepper. Place the chicken into the hot pan and cook 2-3 minutes per side. Use tongs to turn the chicken.
Remove the chicken and add the red bell pepper, zucchini, and garlic to the same pan to pick up the flavor of the chicken. Cook the vegetables for 4-5 minutes or until softened. Remove the lid from the couscous. Drizzle in I tablespoon extra-virgin olive oil and scrape with a fork in all directions to fluff the grains. Place the couscous on a platter; top with the vegetables and the chicken. Drizzle with the lemon juice and more extra-virgin olive oil. Season to taste with more salt and pepper.
Ingredients:
- 4 dried dates
- 3 dried black Mission figs
- 2 cups chicken stock
- zest and juice of 1 lemon
- 2 cups small-grained couscous
- 3 tablespoons olive oil
- 4 boneless, skinless chicken breast
- fine sea salt
- freshly ground black pepper
- 1 red bell pepper, seeded and cut into ¼-inch dice
- 1 zucchini, unpeeled, thinly sliced into half-moons
- 2 cloves fresh garlic, minced
- extra-virgin olive oil, for drizzling
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Recipe by Susie Fishbein