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Spring-Vegetable Couscous with Chicken


This one-pan dish would also be good with sugar snap peas added at the end.

  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2010


  • 3 tablespoons unsalted butter
  • 4 scallions, white and green parts separated, and thinly sliced crosswise
  • 2 wide strips lemon zest, plus 1 tablespoon lemon juice
  • Coarse salt and ground pepper
  • 1 pound asparagus, trimmed and cut into 1/2-inch pieces
  • 1/2 cup frozen peas
  • 1 cup couscous
  • Leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces
  • 2 tablespoons chopped fresh parsley


  1. In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

Reviews Add a comment

  • skeane
    28 JUN, 2012
    Delicious and light - perfect for summer. Big hit with the toddlers too!
  • cooperchef
    20 APR, 2011
    This recipe was so easy! This was the first time I'd made couscous (I've eaten it many times but for some reason never found a reason to make it), used whole wheat couscous, and my whole family loved it. Will definitely make it again.