3Scallionsthin sliced & separated green parts from white
1lbAsparaguscut 2-3” off the end & discard, rest cut in ¾ inch pieces
2tablespoonschopped fresh Italian Parsley
½cupbaby Peasabout 1/2 a bag of Pero Farms peas
3tablespoonsunsalted Butter
2 ¾cupsVegetable Broth16oz (prefer using broth over stock)
1cupPlain Moroccan Couscous
¾lbpulled Rotisserie Chickencooked
1 ½tablespoonsLemon Juice
Salt and fresh ground pepper to taste
Instructions
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.
Notes
For Vegetarian style can substitute the chicken with drained chickpeas or cannellini beans.
Also, can be served chilled as a summer salad.