Spring Vegetable Couscous with Chicken

When I first got back from Paris, I was craving veggies.  While we saw a ton of beautiful fresh vegetables in the markets, we rarely ate them while dining out.  When we got back, I decided to make myself a healthy and fresh recipe from my Everyday Food Light cookbook - Spring Vegetable Couscous with Chicken.  I followed the recipe almost exactly, but you could easily add whatever veggies you have on hand to make the meal your own.  It was a tasty way to slowly ease out of a diet of croissant and cheese :)

Spring Vegetable Couscous with Chicken

Ingredients
3 bone-in, skin-on chicken thighs
Salt and pepper
3 tblsp 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 tblsp fresh lemon juice (I added a bit more juice)
1 1/4 cups water
1 lb asparagus, cut into 1/2 inch pieces
1/2 cup frozen peas (do not thaw)
1 cup couscous
2 tblsp finely chopped fresh parsley (optional)

Instructions
1. Preheat oven to 450.  Heat large ovenproof skillet over medium high heat.  Season chicken with salt and pepper.  Cook chicken, skin side down, until skin is browned, 5 to 7 minutes.  Flip chicken and cook until browned, about 3 minutes.
2. Transfer skillet to oven and roast until chicken is cooked through, about 20 minutes.  Remove from oven and let cool.  Shred into bite size pieces. 
3. In medium saucepan, melt butter over medium high heat.  Add scallion whites and cook, stirring constantly, until softened, about 3 minutes.  Add lemon zest and water and season with salt and pepper.  Cover and bring to boil.
4. Add asparagus and peas.  Return to boil and stir in couscous.  Add chicken and remove from heat.  Cover and let stand 7 minutes.
5. Add lemon juice, parsley, and scallion greens.  Season with salt and pepper.  Fluff with fork and serve.

adapted from Everyday Food Light

xoxo,
stephanie marie