Israeli Couscous with Chicken and Peas

  • Servings: 4


2 tablespoons extra virgin olive oil
1 1/3 cups Israeli (pearl) couscous
2 ½ cups chicken broth
Zest of 2 large lemons
Juice from 1 large lemon (about ¼ cup)
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese, plus extra for serving
4 scallions, finely sliced including both white and green parts
1 cup frozen peas, thawed
2 cups shredded and chopped cooked chicken (rotisserie cooked or other cooking method)


For Full Recipe Details Go Here: