Israeli Couscous with Chicken and Peas

Israeli Couscous with Chicken and Peas requires approximately 25 minutes from start to finish. For $2.49 per serving, you get a main course that serves 4. One portion of this dish contains around 32g of protein, 16g of fat, and a total of 484 calories. This recipe is liked by 8621 foodies and cooks. It is brought to you by A Family Feast . If you have scallions, kosher salt, parmesan cheese, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is awesome. If you like this recipe, you might also like recipes such as Israeli Couscous With Peas And Bacon, Israeli Couscous with Peas and Mint, and Israeli Couscous with Fresh Peas and Mint.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

¼ teaspoon freshly ground black pepper

2 ½ cups chicken broth

2 tablespoons extra virgin olive oil

1 1/3 cups Israeli (pearl) couscous

Juice from 1 large lemon (about ¼ cup)

2 teaspoons kosher salt

Zest of 2 large lemons

½ cup freshly grated Parmesan cheese, plus extra for serving

1 cup frozen peas, thawed

4 scallions, finely sliced including both white and green parts

2 cups shredded and chopped cooked chicken (rotisserie cooked or other cooking method)

Equipment:

sauce pan

Cooking instruction summary:

In a large saucepan, heat the olive oil over medium high heat. Pour in the couscous and stirring frequently, cook until lightly toasted (about 2-3 minutes).Add the chicken broth, lemon zest, lemon juice, salt and pepper and stir to combine. Bring the mixture to a boil. Reduce the heat to medium-low and simmer about 8 minutes – until the couscous is al dente. (Note: You should have some of the cooking liquid remaining after the 8 minutes – you will use this for the sauce.)Stir in the Parmesan cheese, scallions, peas and chicken and mix until well combined. Serve immediately with additional Parmesan cheese grated on top if desired.

 

Step by step:


1. In a large saucepan, heat the olive oil over medium high heat.

2. Pour in the couscous and stirring frequently, cook until lightly toasted (about 2-3 minutes).

3. Add the chicken broth, lemon zest, lemon juice, salt and pepper and stir to combine. Bring the mixture to a boil. Reduce the heat to medium-low and simmer about 8 minutes – until the couscous is al dente. (Note: You should have some of the cooking liquid remaining after the 8 minutes – you will use this for the sauce.)Stir in the Parmesan cheese, scallions, peas and chicken and mix until well combined.

4. Serve immediately with additional Parmesan cheese grated on top if desired.


Nutrition Information:

Quickview
484k Calories
32g Protein
15g Total Fat
51g Carbs
22% Health Score
Limit These
Calories
484k
24%

Fat
15g
24%

  Saturated Fat
4g
28%

Carbohydrates
51g
17%

  Sugar
2g
3%

Cholesterol
61mg
20%

Sodium
1962mg
85%

Get Enough Of These
Protein
32g
64%

Vitamin B3
9mg
46%

Phosphorus
381mg
38%

Vitamin K
38µg
37%

Vitamin C
29mg
36%

Manganese
0.71mg
36%

Selenium
20µg
30%

Vitamin B6
0.44mg
22%

Fiber
5g
21%

Calcium
200mg
20%

Zinc
2mg
17%

Vitamin B1
0.25mg
16%

Vitamin B2
0.26mg
15%

Magnesium
61mg
15%

Vitamin B5
1mg
15%

Copper
0.3mg
15%

Iron
2mg
15%

Potassium
511mg
15%

Folate
47µg
12%

Vitamin A
527IU
11%

Vitamin E
1mg
8%

Vitamin B12
0.41µg
7%

covered percent of daily need
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