Lemon Couscous with Chicken and Peas

photo (8)DSCN0354DSCN0352photo (7)photo (11)Ah what to make for dinner that photo (5)DSCN0355would be new and exciting? It can sometimes be so challenging. Summertime and the living is easy for sure, so easy to just throw some steak on the grill and not sweat about what to cook for dinner. Since I’ve started this blog I feel the need to come up with some new and exciting meals, 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 , very few ingredients and very yummy!   I used chicken breasts and threw them on the grill with a little olive oil , salt and pepper. If you really want to make this easy , 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.

Ingredients:

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

Directions:

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!

One response to “Lemon Couscous with Chicken and Peas

  1. 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!

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