Spring-Vegetable Couscous with Chicken

Name: Spring-Vegetable Couscous with Chicken
Yield: serves 4
Ingredients: 3 bone-in, skin-on chicken thighs (6 to 8 ounces each); Coarse salt and ground pepper; 3 tablespoons unsalted butter; 4 scallions, trimmed, white and green parts separated and thinly sliced crosswise; 2 strips (1 to 2 inches each) lemon zest, plus 1 tablespoon fresh lemon juice; 1 1/4 cups water; 1 pound asparagus, tough ends trimmed, cut into 1/2-inch pieces; 1/2 cup frozen peas (do not thaw); 1 cup couscous; 2 tablespoons finely chopped fresh flat-leaf parsley

December 22, 2011

FLAVOR BOOSTERS This one-dish meal is a great example of how the bright notes of lemon (zest and juice) and parsley can help reduce the need for unwanted fat. The recipe is very adaptable; if you have other vegetables such as fresh spinach or snap peas on hand, add them to the couscous at the end. You can also substitute the leg and thigh meat from a rotisserie chicken.

Recipe notes

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