Pearl Couscous with Chicken and Peas

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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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 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

1/2 cup freshly grated Parmesan

4 green onions, chopped 

1 cup frozen peas, thawed 

1 rotisserie chicken breast, chopped to yield 1 cup of meat 


  1. In a large saucepan, heat the oil over medium-high heat. Add the couscous and cook until lightly toasted, 2 to 3 minutes. Add the broth, lemon zest, lemon juice, salt and pepper. Bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender but still firm to the bite, about 8 minutes.
  2. Stir in the cheese, green onions, peas and chicken. Spoon into bowls and serve.

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