Recipe courtesy of Giada De Laurentiis

Pearl Couscous with Chicken and Peas

Name: Pearl Couscous with Chicken and Peas
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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 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

Getting reviews...

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Save Recipe

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 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

Directions

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.

Stir in the cheese, green onions, peas and chicken. Spoon into bowls and serve.