Israeli Pearl Couscous with Chicken and Peas
Ingredients
The base
-
2
tbsp
extra-virgin olive oil
-
½
small
onion, finely chopped
-
1 ¼
cups
uncooked pearl couscous
-
3
cups
chicken bone broth
-
1
each
lemon (juice and zest)
-
½
tsp
salt
-
½
tsp
ground black pepper
The protein and greens
-
3
cups
cooked chicken, cut into bite-size chunks
-
½
cup
grated Parmesan cheese, plus more to garnish
-
1
cup
frozen green peas, thawed
-
1
cup
fresh arugula
Instructions
- Heat olive oil in a sauté pan over medium-high heat.
- Add onion, salt, and pepper; cook until brown and fragrant.
- Stir in dry pearl couscous and cook until slightly toasted.
- Add chicken broth, lemon zest, and lemon juice; bring to a boil.
- Reduce heat to medium-low, cover, and simmer until couscous is al dente and broth is mostly absorbed.
- Remove from heat and stir in cooked chicken, Parmesan cheese, green peas, and arugula.
- Cover and let rest until arugula wilts and chicken is heated through.
- Serve hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
4
Calories
368
Total fat
15g
Total carbohydrates
16g
Total protein
42g
Sodium
1270mg
Cholesterol
98mg
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