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Lemon Pearl Couscous with Chicken and Peas Recipe

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This recipe for Lemon Pearl Couscous with Chicken and Peas, by , is from 2015-2016 MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jill McCarden


2 Tablespoons extra-virgin olive oil
1 1/3 cups (about 7 ounces) pearl (Israeli) couscous [larger than regular couscous…use whole wheat variety if you can find it]
2 ½ cups low-sodium chicken broth
Zest of 2 large lemons
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan (optional)
4 green onions, chopped
1 cup frozen peas, thawed
1 ½ cups cooked chicken breast or rotisserie chicken

In a large saucepan, heat the oil over medium-high heat.
Add the couscous and cook until lightly toasted, 2-3 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 (if desired), green onions, peas, and chicken. Heat through.
Spoons into bowls and serve.




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