Israeli Couscous with Chicken and Peas

Step 1

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).

Step 2

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.)

Step 3

Stir in ½ cup Parmesan cheese, scallions, peas and chicken and mix until well combined. If sauce seems very liquidy, add an extra ¼ cup of Parmesan cheese.

Step 4

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