Asparagus Couscous with Chicken

Published on August 2, 2014 | By |
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Ingredients

  • 3 T butter
  • 4 scallions, white and green parts, thinly sliced
  • 2 wide strips lemon zest
  • Salt and pepper
  • 1 lb asparagus, cut into 1/2 inch pieces
  • 1/2 c frozen peas
  • 1 c couscous
  • 1 rotisserie chicken, torn into bite-size pieces
  • 2 T chopped fresh parsley
  • 1 T lemon juice

Instructions

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

Instructions

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

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