When you are busy it’s nice to have a few quick meals you can make on those busy days. I like to start a meal in the crock pot but sometimes I just don’t remember to start the meal in the morning. That’s why I love to have a few skillet recipe ingredients on hand for those busy days.
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Skillet recipes are not only great for busy days but also for hot summer days too. We eat skillet and grilled meals more often when it’s hot in the summer. This chicken vegetable couscous dish is one of our favorites.
I’ve made this skillet dish quite a few times. It always turns out great and is so quick to make too. Which is nice on those busy summer days or any busy day for that matter.
But if you don’t have any cooked chicken, you could use a rotisserie chicken from the store too. Costco usually has them at a good price. Just take the chicken off the bone and use it in this dish. Another great option would be to stock up on canned chicken it would work well in this dish too.
Ingredients Needed for the Skillet Chicken and Vegetable Couscous
1 cup Broccoli, cut up
1 small Onion, diced
1 1/2 cups Sugar Snap Peas
2 cups Cooked Chicken
1 cup Couscous
2 tablespoons Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Parsley, chopped
Salt and Pepper
This dish is super easy to make in a skillet on the stove top.
Step 1, To a skillet, add the olive oil and heat over medium-high heat.
Step 2, Add the onion and broccoli and cook until slightly tender.
Step 3, Add 1 1/4 cups water and salt and pepper and bring to a boil. Add in the sugar snap peas and return to a boil.
Step 4, Once the water is boiling again, add the couscous and stir. Then add the cooked chicken.
Step 5, Remove the skillet from the stove and let stand for 7 minutes.
Step 6, Add the lemon juice and parsley, then fluff the couscous with a fork and mix in the lemon juice and parsley.
Here’s the recipe you can print, to try it out for yourself.
- 1 cup Broccoli, cut up
- 1 small Onion, diced
- 1½ cups Sugar Snap Peas
- 2 cups Cooked Chicken
- 1 cup Couscous
- 2 tablespoons Olive Oil
- 1 tablespoon Lemon Juice
- 1 tablespoon Fresh Parsley, chopped
- Salt and Pepper
- Into a skillet add the olive oil and heat over medium high heat.
- Add the onion and broccoli and cook until slightly tender.
- Add 1¼ cups water and salt and pepper and bring to a boil. Add in the sugar snap peas and return to a boil.
- Once the water is boiling again, add the couscous and stir. Then add the cooked chicken.
- Remove the skillet from the stove and let stand for 7 minutes.
- Add the lemon juice and parsley, then fluff the couscous with a fork and mix in the lemon juice and parsley.
You don’t have to use broccoli and sugar snap peas as the vegetables in this dish. You can use any vegetables you would like. I used the broccoli and sugar snap peas because that’s what I had on hand. But the dish would be great with asparagus or maybe celery too.
What your favorite recipe to make during the summer months?
More Easy Skillet Dishes for Busy Days