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Israeli Couscous with Chicken and Peas - A Family Feast

Israeli Couscous with Chicken and Peas

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 4 servings


  • 2 tablespoons extra virgin olive oil
  • 1 1/3 cups Israeli (pearl) couscous
  • 2 ½ cups chicken broth
  • Zest of 2 large lemons
  • Juice from 1 large lemon (about ¼ cup)
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup freshly grated Parmesan cheese, plus extra for serving
  • 4 scallions, finely sliced including both white and green parts
  • 1 cup frozen peas, thawed
  • 2 cups shredded and chopped cooked chicken (rotisserie cooked or other cooking method)


  1. In a large saucepan, heat the olive oil over medium high heat. Pour in the couscous and stirring frequently, cook until lightly toasted (about 2-3 minutes).
  2. Add the chicken broth, lemon zest, lemon juice, salt and pepper and stir to combine. Bring the mixture to a boil. Reduce the heat to medium-low and simmer about 8 minutes – until the couscous is al dente. (Note: You should have some of the cooking liquid remaining after the 8 minutes – you will use this for the sauce.)
  3. Stir in the Parmesan cheese, scallions, peas and chicken and mix until well combined. Serve immediately with additional Parmesan cheese grated on top if desired.