Sunday, April 24, 2011

Spring-Vegetable Couscous with Chicken

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.

Serves 4

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