Spring Vegetable and Chicken Couscous


  • 1 pound chicken breasts (try increasing to 1.5 pounds)
  • salt, pepper, savory and olive oil
  • 3 tablespoons unsalted butter
  • 4 green onions, sliced
  • 2 wide strips lemon zest (use a vegetable peeler)
  • Coarse salt and ground pepper
  • 1 pound asparagus, trimmed and cut into 1/2-inch pieces
  • 1/2 cup frozen peas (try increasing to 1 cup)
  • 1 cup couscous (try increasing to 2 cups)
  • 1 tablespoon lemon juice (try increasing to 2 tablespoons)
  • 2 tablespoons chopped fresh parsley


Pat dry chicken breasts and sprinkle with salt, pepper and savory.  Brush on olive oil.  Grill until cooked, then cut into 1/2 inch cubes.

In a medium saucepan, melt butter over medium-high. Add green onion and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.