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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.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/3 cups Israeli (pearl) couscous
- 2 1/2 cups chicken broth
- 1 to 2 tablespoons lemon zest (zest from 1 to 2 large lemons) *See Notes below
- Juice from 1 large lemon (about 1/4 cup)
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 to 3/4 cup freshly grated Parmesan cheese, plus extra for serving
- 4 scallions, finely sliced including both white and green parts
- 1 cup frozen peas, thawed for about an hour before cooking this recipe
- 2 cups shredded and chopped cooked chicken (rotisserie cooked or other cooking method)
Instructions
- 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).
- 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.)
- Stir in ½ cup Parmesan cheese, scallions, peas and chicken and mix until well combined. If sauce seems very liquidy, add an extra ¼ cup of Parmesan cheese.
- Serve immediately with additional Parmesan cheese grated on top if desired.
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Notes
*The original recipe called for the zest from two large lemons (or about two tablespoons of zest). But, most of our readers have commented that they felt two tablespoons was too much. Instead, we suggest you start with one tablespoon and add more after tasting. Also note that the intense lemon flavor fades a bit in any leftovers. You could add more zest and even a splash of lemon juice to boost the flavors again, if you’d like.
