Lemon-Dill Chicken Couscous with Zucchini in Cream Sauce

This Lemon-Dill Chicken Couscous with Zucchini is a quick and satisfying weeknight dinner that comes together in just 35 minutes. Tender chicken, springy pearl couscous and fresh zucchini are simmered in a rich, creamy sauce infused with tangy lemon and herbaceous dill. It’s a perfectly balanced meal that feels both comforting and bright.

With simple ingredients and straightforward steps, this dish is ideal for busy home cooks who want a hearty, flavorful dinner without spending hours in the kitchen. Serve it straight from the pan for a fuss-free meal that everyone will love.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel, halve and finely dice onion. Peel and mince or grate garlic. Pick fronds from dill and finely chop half; reserve remaining for serving. Zest and quarter lemon.
2. In a medium pot, combine couscous, 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to use in Step 5.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Transfer to a plate and set aside.
4. Heat a drizzle of oil in same pan over medium-high heat. Add onion, garlic and chopped chicken breast. Cook, breaking up meat into pieces and stirring occasionally, until onion is softened and chicken is cooked through, 6-8 minutes. Stir in cream sauce base, stock concentrates, cream cheese, chopped dill, ½ cup water (1 cup for 4 servings) and juice from half the lemon. Cook, stirring occasionally, until sauce has thickened, 3-4 minutes more.
5. Add couscous and zucchini to pan with chicken mixture. Cook, stirring, until combined, 1-2 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper.
6. Divide couscous between plates or bowls. Sprinkle with lemon zest and remaining dill. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of pearl couscous?

Yes, but cooking times will differ. Pearl couscous is larger and chewier; regular couscous cooks in about 5 minutes. Adjust water and time accordingly.

Can I make this dish dairy-free?

You can substitute the cream cheese and butter with dairy-free alternatives and use a dairy-free cream sauce base. The flavor will vary slightly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.