Spiced Chicken with Couscous and Peas

Ready in less than 30 minutes!

25m

2 tbsp
olive oil
1/2 onion
sliced
1 1/3 cup
pearl couscous
2 cloves
garlic, minced
1 lb
chicken breast, sliced thinly
2 cups
vegetable stock
1/2 portion
lemon, zested and juiced
1/8 tsp
basil
1/8 tsp
parsley
1/8 tsp
thyme
1/4 tsp
red pepper flakes
1 1/2 tsp
salt
1/4 tsp
pepper
1/2 cup
parmesan cheese, shredded
10 oz
peas
2 tbsp
tomato paste
1/2 cup
scallions, chopped
a dash
pea shoots (for garnish)
  1. In a large skillet, over medium-high heat, add oil, onion, couscous and garlic. Stir frequently and cook until couscous is lightly toasted and onions are translucent, about 3-5 minutes.

  2. Trim unwanted fat from the chicken breasts, and cut into thin strips.

  3. Add the chicken strips to the skillet with, stock, lemon zest and juice, basil, parsley, thyme, red pepper flakes, salt and black pepper and stir to combine.

  4. Bring the mixture to a boil. Reduce the heat to medium-low and simmer about 8-10 minutes, until the couscous is al dente, the chicken is cooked through, and some cooking liquid remains in the skillet. If no liquid remains add a small amount of vegetable stock to the skillet as needed.

  5. Stir in Parmesan, peas, tomato paste, and scallions. Let the peas warm through 1-2 minutes.

  6. Garnish with additional Parmesan and pea shoots if desired.

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