Since starting this blog I feel the need to come up with some new and exciting meals and while I love the challenge some days are harder than others. Around 4 pm. towards the end of my day I start to contemplate what I am going to cook. Lemony couscous with grilled chicken and peas!!! Love it!!! and there you go, it was so easy using very few ingredients and very yummy! I used chicken breasts and threw them on the grill pan with a little olive oil , salt and pepper. If you really want to make this easy you can use a store-bought rotisserie chicken. You can also substitute any grain of your choice. I happen to love the Israeli couscous ( pearl couscous), it’s not as mushy and has a better texture for this dish especially. I also like to use organic lemons when I’m using the zest of a lemon. If it’s just the juice of a lemon I don’t get as nuts but I have to say I prefer the organic ones when I know I’ll be eating the skin of the vegetable or fruit. Enjoy this one.
2 tablespoons olive oil
1 1/3 cups Israeli couscous ( pearl)
2 1/2 cups chicken broth
Zest of 2 large lemons ( organic)
1/4 cup fresh lemon juice
1/2 – 1 teaspoon kosher salt ( start with less and you may need to add a little more) the parmesan is salty, and you’re salting the chicken.
1/4 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
4 green onions, chopped
1 cup frozen peas
1 lb. thin chicken breasts, a little olive oil and salt and pepper or use a rotisserie chicken breast
On a baking sheet, brush chicken breasts with a little olive oil and lightly salt and pepper. The thin cutlets grill up very quickly app. 3 minutes per side. Grill and set aside. I cut chicken up into small pieces before adding them to couscous.
In a large saucepan, heat the 2 tablespoons of olive oil over medium high heat. Add the couscous and cook until lightly toasted , 2-3 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, app. 8 minutes.
I then stirred parmesan cheese into couscous along with the green onions, peas and cut up chicken. Taste for salt and pepper.
I plated it up and we totally enjoyed!
Reblogged this on Cooking with Candi and commented:
This is a great re-blog of a recipe I originally posted back in the summer. Bring the delicious taste of lemons and couscous into your home on a dreary winter day and see how it brightens things up! It’s gray and gloomy here in NY and this is sure to turn it lighter and brighter. Enjoy!