Spring-Vegetable couscous with chicken

By taniaf

per serv: 377 cal 13 g fat

Ingredients

• 3 tbsp butter
• 4 scallions, thinly sliced
• 1 tbsp lemon juice
• salt and pepper
• 1 lb snap peas (or asparagus)
• 1 cup couscous
• 1 chicken breasts, roasted and shredded
• 2 tbsp fresh parsley, chopped

Preparation

Step 1

In a medium pan, melt butter over medium heat. Add scallion whites and cook, stirring, until soft, 3 minutes. Add lemon juice and 1 cup water and season with salt and pepper. Cover pan and bring liquid to a boil, then add vegetables. Return to a boil and add couscous, and 1/4 c up water. Add cooked chicken and remove pan from heat, cover and let sit 7 minutes. add parsley and season with salt and pepper. Fluff with a fork and serve.