Israeli Couscous with Chicken and Peas

Israeli Couscous with Chicken and Peas combines pearl couscous, shredded chicken, scallions, and peas in a simple lemony and Parmesan cheese sauce. A perfect meal when you want something delicious, but don’t have a lot of time.

Quick, easy, and delicious!

Don’t be fooled by the simple ingredients in this dish – this Israeli Couscous with Chicken and Peas packs a ton of flavor! 

The Israeli couscous (also known as pearl couscous) is cooked in a combination of chicken broth, lemon juice, and lemon zest – creating a simple and delicious sauce. Then shredded and chopped rotisserie chicken is added along with some thawed frozen peas, fresh chopped scallions, and grated Parmesan cheese.

That’s it – you’re done – and a delicious meal is on the table in under thirty minutes.

This is such a simple dish – but the combination of the fresh lemon juice and zest, plus the chopped scallions, adds such bright, fresh flavors to the sauce. It really elevates this Israeli Couscous with Chicken and Peas to something special.

• This is simply delicious comfort food with a surprisingly refreshing taste thanks to the addition of fresh lemon and chopped scallions.
• It takes less than thirty minutes to prepare, so you can have a delicious meal on the table in no time.
• This recipe can be made ahead of time (it reheats very well) but it’s also a great choice for a meal on-the-go when packing a lunch for school or work, or a trip to the beach.

• Israeli Couscous – This is also known as pearl couscous because of its little round pearl-like shape and white color. Israeli Couscous is found in either the pasta or rice aisle at the supermarket. It’s also available as a tri-color mix. (With the tri-color version, you’d just see some orange and green pasta in the finished dish, but the flavor would be exactly the same.) Don’t swap in regular couscous – it’s not the right ingredient for this dish.
• Cooked Chicken – You’ll need two cups of shredded and chopped chicken for this dish. A rotisserie chicken is a convenient option, or simply bake a few bone-in, skin-on chicken chicken breasts in the oven with a little salt and pepper, then pull and shred the cooked meat, discarding the skin and bones.
• Lemon – You’ll use both the juice and zest from a fresh lemon.
• Peas – Buy frozen peas and thaw a cup of them for this recipe. No need to precook the peas.
• Scallions – Also known as green onions, you’ll cut off the roots and chop up both the white and green parts for this recipe.
• Chicken Stock – The Israeli couscous is cooked in chicken stock, adding more flavor to every bite.
• Olive Oil
• Salt and Pepper
• Parmesan Cheese – This is stirred in with the couscous to flavor the sauce, plus more is grated on top when serving.

Swap in any small pasta in this recipe

Although this recipe is specifically written using Israeli couscous, any small pasta such as orzo, mini bow ties, or ditalini would work as well – although we do love the firm texture of the Israeli couscous! 

If swapping in a different pasta, just note that the cooking time may vary. You’ll want the pasta to be tender, and you’ll also want some of the cooking liquid to remain in the pot for the sauce. If your little pastas absorb too much of the liquid, add some more chicken stock to the pot.

1. Heat olive oil in a saucepan, then add couscous and lightly toast (stirring frequently) for 2 to 3 minutes.
2. Add chicken broth, lemon juice and zest, salt and pepper. Stir to combine.
3. Bring mixture to a boil, then simmer for about 8 minutes – the couscous should be al dente (tender with some chew). You should also still have some liquid in the pan.
4. Stir in Parmesan cheese, chopped scallions, thawed peas, and chopped chicken.
5. Mix, then serve immediately with more Parmesan on top.

• Can I make Israeli Couscous with Chicken and Peas ahead of time? Yes – it reheats nicely. Just note that some of the fresh lemon flavor fades if it isn’t served freshly made. You might consider adding more lemon zest or a splash of juice to wake up the flavors again.
• How do I store leftovers? Store in a covered container in the refrigerator.
• How do I reheat leftovers? Microwave the leftovers to warm through. You can also add more freshly grated Parmesan when serving leftovers.
• Can I freeze this dish? We don’t recommend it.

The post originally appeared on A Family Feast in August 2013. We updated the photos and post. The recipe is adapted from Giada de Laurentis via The Food Network.

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