Vegetable Couscous with Chicken
Caraluzzi's Recipes

One Pot Vegetable Couscous with Chicken

5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4


  • 3 Scallions thin sliced & separated green parts from white
  • 1 lb Asparagus cut 2-3” off the end & discard, rest cut in ¾ inch pieces
  • 2 tablespoons chopped fresh Italian Parsley
  • ½ cup baby Peas about 1/2 a bag of Pero Farms peas
  • 3 tablespoons unsalted Butter
  • 2 ¾ cups Vegetable Broth 16oz (prefer using broth over stock)
  • 1 cup Plain Moroccan Couscous
  • ¾ lb pulled Rotisserie Chicken cooked
  • 1 ½ tablespoons Lemon Juice
  • Salt and fresh ground pepper to taste


  • Prep the scallions, asparagus & parsley and set aside.
  • In medium to large pot with lid turn on to medium high heat. Add butter and melt. Just as the butter melts add the white parts of the scallions and sauté for about 2 minutes stirring until they soften.
  • Add the vegetable broth, put on lid and bring to a boil.
  • Add the asparagus & peas, some salt & pepper and then turn down temp to simmer for about 3 minutes.
  • Turn up heat and bring to a boil and stir in the couscous.
  • Add the chicken put on lid and immediately take pot off the heat. Let sit for 8 minutes.
  • Stir in lemon juice, parsley & scallion greens. Season to taste with salt & pepper.
  • Can fluff the couscous with a fork and pour contents into a large bowl or individual serving bowls.


For Vegetarian style can substitute the chicken with drained chickpeas or cannellini beans.
Also, can be served chilled as a summer salad.