Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons unsalted butter
  • 3 scallions (, white and green parts diced and separated)
  • 1 1/2 cups vegetable broth
  • 1 pound asparagus (, woody ends trimmed, cut into 1/2-inch pieces)
  • 1/2 cup frozen baby peas (, thawed)
  • salt and pepper (, to taste)
  • 1 cup plain Moroccan couscous
  • 1/2 pound chicken thighs ( seasoned, roasted, and torn into bite-sized pieces (or leg and thigh meat from a rotisserie chicken))
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley

Instruction

  • In a large nonstick skillet, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 2-3 minutes.
  • Add the vegetable broth and bring to a boil.
  • Add asparagus and peas; season with salt and pepper, and gently simmer for 3 minutes.
  • Return to a boil and stir in the couscous.
  • Add chicken and remove pan from heat; cover and let sit 7 minutes.
  • Gently stir in the lemon juice, parsley, and scallion greens; season with a little more salt and pepper.
  • Fluff couscous with a fork, serve, and enjoy!