Israeli Couscous with Chicken and Peas

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 Lemon (about 1/4 cup, Juice from large
  • 2 Lemons, zest of large
  • 1 cup Peas, frozen
  • 4 Scallions

• Canned Goods

  • 2 1/2 cups Chicken broth

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Parmesan cheese

• Other

  • 1⅓ cups Israeli (pearl couscous

Found on afamilyfeast.com

Ingredients

• 2 tablespoons extra virgin olive oil
• 1⅓ 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)

Directions

• 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 the Parmesan cheese, scallions, peas and chicken and mix until well combined. Serve immediately with additional Parmesan cheese grated on top if desired.