Israeli Couscous with Chicken and Peas
Israeli Couscous with Chicken and Peas requires approximately 25 minutes from start to finish. For $2.49 per serving, you get a main course that serves 4. One portion of this dish contains around 32g of protein, 16g of fat, and a total of 484 calories. This recipe is liked by 8621 foodies and cooks. It is brought to you by A Family Feast . If you have scallions, kosher salt, parmesan cheese, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is awesome. If you like this recipe, you might also like recipes such as Israeli Couscous With Peas And Bacon, Israeli Couscous with Peas and Mint, and Israeli Couscous with Fresh Peas and Mint.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
¼ teaspoon freshly ground black pepper
2 ½ cups chicken broth
2 tablespoons extra virgin olive oil
1 1/3 cups Israeli (pearl) couscous
Juice from 1 large lemon (about ¼ cup)
2 teaspoons kosher salt
Zest of 2 large lemons
½ cup freshly grated Parmesan cheese, plus extra for serving
1 cup frozen peas, thawed
4 scallions, finely sliced including both white and green parts
2 cups shredded and chopped cooked chicken (rotisserie cooked or other cooking method)
Equipment:
sauce pan
Cooking instruction summary:
In a large saucepan, heat the olive oil over medium high heat. Pour in the couscous and stirring frequently, cook until lightly toasted (about 2-3 minutes).Add the chicken broth, lemon zest, lemon juice, salt and pepper and stir to combine. Bring the mixture to a boil. Reduce the heat to medium-low and simmer about 8 minutes – until the couscous is al dente. (Note: You should have some of the cooking liquid remaining after the 8 minutes – you will use this for the sauce.)Stir in the Parmesan cheese, scallions, peas and chicken and mix until well combined. Serve immediately with additional Parmesan cheese grated on top if desired.
Step by step:
1. In a large saucepan, heat the olive oil over medium high heat.
2. Pour in the couscous and stirring frequently, cook until lightly toasted (about 2-3 minutes).
3. Add the chicken broth, lemon zest, lemon juice, salt and pepper and stir to combine. Bring the mixture to a boil. Reduce the heat to medium-low and simmer about 8 minutes – until the couscous is al dente. (Note: You should have some of the cooking liquid remaining after the 8 minutes – you will use this for the sauce.)Stir in the Parmesan cheese, scallions, peas and chicken and mix until well combined.
4. Serve immediately with additional Parmesan cheese grated on top if desired.
Nutrition Information:
covered percent of daily need
