Israeli Couscous with Chicken and Peas

Israeli Couscous with Chicken and Peas

With back-to-school right around the corner (where did the summer go?!?), weekdays are about to get a lot busier and our afternoons and evenings will be filled with homework, swim lessons, Daisy Girl Scouts and more activities!  So a quick and easy dinner like this Israeli Couscous with Chicken and Peas is a perfect option when you want something delicious but don’t have a lot of time.

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 (or 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 – and you’re done!

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)
Read the whole recipe on A Family Feast