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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!
Contributor:  
Contributor:  
Jill McCarden
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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