Pearl Couscous with Chicken and Peas

Photo by Karin N.
Adapted from foodnetwork.com

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 1 1/3

    cups (about 7 ounces) pearl (Israeli) couscous

  • 2 1/2

    cups low-sodium chicken broth

  • Zest of 2 large lemons

  • 1/4

    cup fresh lemon juice (from 1 large lemon)

  • 2

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1/2

    cup freshly grated Parmesan

  • 4

    green onions, chopped

  • 1

    cup frozen peas, thawed

  • 1

    rotisserie chicken breast, chopped to yield 1 cup of meat

Directions

In a large saucepan, heat the oil over medium-high heat. Add the couscous and cook until lightly toasted, 2 to 3 minutes. Add the broth, lemon zest, lemon juice, salt and pepper. Bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender but still firm to the bite, about 8 minutes. Stir in the cheese, green onions, peas and chicken. Spoon into bowls and serve.

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