Week 39: Spring Couscous

I'm not a huge fan of couscous. It usually tastes dry and has kind of a weird texture. I thought I'd try this, though, to see what the couscous tasted like mixed with lots of other stuff. Also, the recipe reminded me a little of risotto, except way healthier and faster. I was happy with the final product.

Spring Couscous
Adapted from Everyday Food, May 2010 (p. 94)

Makes 4 servings
Prep and Cook time: 15 minutes



3 Tbsp unsalted butter
4 scallions, sliced thinly
Zest and juice of one lemon, separated
Salt and Pepper
1 lb asparagus, trimmed and cut into 1/2" pieces
3/4 C frozen peas
1-1/4 C low-sodium chicken broth
1-package (5.9 oz) Near East Parmesan couscous
1 lb chicken breast, cooked and shredded
1 Tbsp dried parsley

1. In a medium saucepan, melt the butter over medium-low heat. Add the scallions and cook, stirring constantly, until softened (approximately 3 minutes). Add the lemon zest and the broth and season with a little salt and pepper.

2. Bring to a boil, then add the asparagus and peas. Return to boiling and stir in the couscous and the chicken.

3. Remove from heat, cover, and let sit for 5 minutes.

4. Stir in the lemon juice and the parsley and season with salt and pepper.