Here’s a vibrant and comforting dish This recipe combines the nutty flavor of toasted pearl (Israeli) couscous with tender chicken, sweet peas, and a bright lemon-Parmesan finish. Perfect for using leftover smoked chicken!
It’s quick to prepare and perfect for a weeknight dinner or a light lunch!
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 4 green onions, chopped
- 1 cup frozen peas, thawed
- 1 rotisserie chicken breast, chopped to yield 1 cup of meat
Instructions:
- Toast the Couscous:
In a large saucepan, heat the olive oil over medium-high heat. Add the couscous and cook, stirring frequently, until lightly toasted, about 2 to 3 minutes. - Cook the Couscous:
Add the chicken broth, lemon zest, lemon juice, salt, and pepper to the saucepan. Bring to a boil, then reduce the heat to medium-low and simmer uncovered until the couscous is tender but still firm to the bite, about 8 minutes. - Combine Ingredients:
Stir in the Parmesan cheese, green onions, peas, and chopped chicken. Mix until well combined and heated through. - Serve:
Spoon the couscous mixture into bowls and serve warm.
💡 Tips & Tricks:
- Lemon Flavor: If you prefer a milder lemon taste, start with the zest of one lemon and adjust to your preference.
- Chicken Options: While rotisserie chicken adds convenience, feel free to use any cooked chicken you have on hand.
- Vegetarian Version: Omit the chicken and use vegetable broth for a vegetarian-friendly dish.
- Add-Ins: Enhance the dish with sautéed mushrooms, roasted red peppers, or a handful of fresh spinach.
- Make-Ahead: This dish reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
