Spring-Vegetable Couscous with Chicken
FLAVOR BOOSTERS This one-dish meal is a great example of how the bright notes of lemon (zest and juice) and parsley can help reduce the need for unwanted fat. The recipe is very adaptable; if you have other vegetables such as fresh spinach or snap peas on hand, add them to the couscous at the end. You can also substitute the leg and thigh meat from a rotisserie chicken.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 450°F. Heat a large ovenproof skillet over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is browned, 5 to 7 minutes. Flip chicken and cook until browned, about 3 minutes. Transfer skillet to oven and roast until chicken is cooked through, about 20 minutes. Remove from oven and let cool, then shred into bite-size pieces.
Step 2
In a medium saucepan, melt butter over medium-high heat. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and the water, and season with salt and pepper. Cover and bring to a boil, then add asparagus and peas. Return to a boil, stir in couscous, then add chicken and remove from heat. Cover and let stand 7 minutes.
Step 3
Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 377
Step 6
Fat: 13g (6.6g Saturated Fat)
Step 7
Protein: 22.2g
Step 8
Carbohydrates: 42g
Step 9
Fiber: 5.8g
