Israeli Couscous with Chicken and Peas
I loved the ease of making this one-pot dish. It uses a unique ingredient that many people end up enjoying. (Think of round orzo.) Also, the kids were a little bit skeptical at first, but by the time dinner was over, they were putting it down. It may take a minute, but the crowd will be happy.
1 tablespoon extra-virgin olive oil
Salt and Pepper
1/2 onion, sliced
1 can diced tomatoes, drained
2 cups low-sodium chicken stock
1 cup Israeli couscous (pearl-shaped pasta)
2 cups frozen peas, thawed
1 tablespoon lemon juice
|Israeli Couscous mix|
Heat oil in a large skillet over medium heat. Cook sliced chicken until browned. Transfer to a plate, reserving drippings in skillet. (Note: try to just barely look it through, as you will warm it later.)
Add onion, and cook, stirring frequently, for 3 minutes. Stir in drained tomatoes and cook until tomatoes mostly evaporate (about 3 minutes.)
Add stock and couscous, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is almost tender (about 7-10 minutes.)
Return chicken to skillet until warmed through and couscous is tender. (Note: Make sure that you are stirring occasionally as it can stick onto the bottom of the pan. Also, if necessary, add more liquid during the cooking process.)
Stir in peas and lemon juice. Serve immediately.