2 tablespoons unsalted butter
4 scallions, white and green parts separated and thinly sliced crosswise
2 wide strips lemon zest, plus 2 tablespoon lemon juice
Coarse salt and ground pepper
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 cup frozen peas
1 cup whole wheat couscous
meat from 1 rotisserie chicken, torn into bite-size pieces
2 tablespoons chopped fresh parsley—I omit
In a medium saucepan ( I use my giant high sided skillet with cover), melt butter over medium-high.
Add scallion whites 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.
This is a recipe that I have to make sure to remember and make often. It was really simple and it was such a great combo of flavors. I love one pan meals and you know how I love my rotisserie chicken. I used a small lemon and next time will make sure I add a little more lemon juice to have it be a little more lemony because I can't get enough of lemon flavoring. This was such a great meal, I will have to thank Martha if I ever meet her.