Spring-vegetable couscous with chicken

Source: Everyday Food Magazine

Servings: 4
Total Time: 25 minutes (shorter if chicken is already cut into pieces)

Ingredients:
3 T butter
4 scallions, white and green parts separated and thinly sliced
2 wide strips lemon zest, plus 1 T lemon juice

1 lb asparagus, trimmed and cut into 1/2-inch pieces

1/2 cup frozen peas
1 cup couscous
leg and thigh meat from 1 rotisserie chicken, cut into bite sized pieces
2 T chopped fresh parsley
coarse salt and pepper

Directions:
1. In a medium saucepan, melt butter over med-high heat. Add scallion white and cook about 3 minutes or until softened. Add lemon zest and 1.25 cup water and season with salt and pepper. Cover pan and bring to a boil.

2. Add asparagus and peas. Return to a boil and stir in couscous.

3. Add chicken and remove from heat. Cover and let stand for 7 minutes.

4. Add lemon juice and parsley, season with salt and pepper. Fluff with fork and serve.

Verdict: Quick and easy and a great way to get Dave to eat more veggies. He's a big fan of this one. I usually get a whole rotisserie chicken and use half for this recipe (the dark meat) and freeze the white meat cut up for another recipe.

Nutrition (per serv): 377 cal; 13 g fat (6.6 sat); 22.2 g prot; 42 g carbs; 5.8 g fiber