Spring-Vegetable Couscous with Chicken

Total Time:
15 mins

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


  • 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 ½-inch pieces

  • ½ 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.

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