Easy and yummy! I had leftover roasted chicken from last night's dinner - just right for this recipe.
Source: Everyday Food magazine, May 2010
3 T. unsalted butter
4 scallions, whte and green parts and thinly sliced crosswise
2 wide strips lemon zest
1 1/4 c. water
1 lb. asparagus, trimmed and cut into 1/2" pieces
1/2 c. frozen peas
1 c. couscous
leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces
1 T. lemon juice
2 T. chopped fresh parsley
In medium saucepan, melt butter over medium-high heat. Add scallion whites and cook, stirring constantly until softened, about 3 min. Add lemon zest and water; season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 min. Add lenom juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.