Recipes Ingredients Meat & Poultry Chicken Spring-Vegetable Couscous with Chicken 3.8 (22) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Total Time: 15 mins Servings: 4 This one-pan dish would also be good with sugar snap peas added at the end. Ingredients 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 Directions 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. Print