Thursday, April 14, 2011

Spring-Vegetable Couscous with Chicken Recipe

This is not the most photogenic dish but it is very easy to make and flavorful! The recipe is from Everyday Food which I subscribe to by text messaging. As I sat at my desk near the end of the day, wondering what to make for dinner--PING a recipe idea came through to my phone. I replied 'COOK' for the grocery list and picked up a couple items on the way home where I checked my email for directions to the recipe. Dinner was on the table in less than 30 minutes.

Spring-Vegetable Couscous with Chicken

  • 3 tablespoons unsalted butter
  • 4 scallions, white and green parts separated and thinly sliced crosswise
  • 2 wide strips lemon zest, plus 1 tablespoon lemon juice
  • Coarse salt and ground pepper
  • 1 pound asparagus, trimmed and cut into 1/2-inch pieces
  • 1/2 cup frozen peas
  • 1 cup couscous
  • Leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces
  • 2 tablespoons chopped fresh parsley
Tips: I used a vegetable peeler with medium pressure to strip wide pieces of the lemon rind without cutting in to the bitter pith. Try to have everything washed, cut, and prepared to throw in the saucepan because the cooking time is very short.


In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and 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 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

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