Spring-Vegetable Couscous with Chicken

By BClover

This one-pan dish would also be good with spinach or snap peas added at the end.

total time: 15 mins
servings: 4

337 cal, 13 g fat, 22.2 g protein, 42 g carb, 5.8 g fiber

Ingredients

• 3 tablespoons unsalted butter
• 4 scallions, white and green parts separated, and thinly sliced crosswise
• 2 wide strips lemon zest, plus 1 tablespoon lemon juice
• Coarse salt and ground pepper
• 1 pound asparagus, trimmed and cut into 1/2-inch pieces
• 1/2 cup frozen peas
• 1 cup couscous
• Leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces
• 2 tablespoons chopped fresh parsley

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from marthastewart.com

Preparation

Step 1

Make It Now

This one-pan dish would also be good with spinach or snap peas added at the end.

Directions

In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.