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.
This was dinner #62 and It’s definitely a challenge to come up with new meals every night and try and remain a bit creative. While I rotate around our favorites and sometimes just throw a steak on the grill it’s become my reality. Hopefully I have helped all of you with some new and creative dinners. Thanks for following me and please stay safe.
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. You can also cut up thicker chicken cutlets into 2 inch pieces and using a grill pan or frying pan cook them the same way ( olive oil salt and pepper) I like to put chicken in a bowl glaze them with olive oil and s and p and then cook them.
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!