Israeli Pearl Couscous with Chicken and Peas
Israeli Pearl Couscous with Chicken and Peas
Ingredients
Ingredients
- 2 tbsp extra-virgin olive oil
- 1/2 small onion, finely chopped
- 1-1/4 cups uncooked pearl couscous
- 3 cups chicken bone broth
- the juice and zest from 1 lemon
- 1/2 tsp salt, I use Himalayan salt
- 1/2 tsp ground black pepper
- 3 cups cooked chicken, cut into bite size chunks
- 1/2 cup grated Parmesan cheese, plus more to garnish
- 1 cup frozen green peas, thawed
- 1 cup fresh arugula
Instructions
- 1
Heat the olive oil in a saute pan set over medium-high heat. Once hot, add the onion, salt and pepper and cook until brown and fragrant, about 3 minutes. Throw in the dry couscous and continue cooking for another 2 to 3 minutes, stirring often, until the couscous is slightly toasted.
3 min - 2
Add the chicken broth, lemon zest and lemon juice and bring to the boil; Reduce the heat to medium-low, cover and simmer for 8 to 10 minutes – until the couscous is al dente and about 3/4 of the broth has been absorbed.
10 min - 3
Remove from heat, stir in the cooked chicken, Parmesan cheese, green peas and arugula and mix until well combined. Cover and allow to rest for about 5 minutes, until the arugula is completely wilted and the peas and chicken are heated all the way through.
5 min - 4
Serve immediately, garnished with additional grated Parmesan cheese if desired.
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Nutrition
Per serving (based on 4 servings)
