Spring Vegetable Couscous with Chicken

Spring Vegetable Couscous with Chicken on www.veryculinary.com

by Amy on April 21, 2011 · 23 comments

Well, waddya know. It’s spring.

I barely even wore a scarf or hat this winter, so the changing of the seasons wasn’t that obvious. But I see it now.

We have a lot of birds outside building nests, neighborhood cats meowing like they’re in pain, Ebi and Ginger are shedding like crazy, and whoa! – where did all those leaves come from?! Oh…and my crock pot has gone back into hibernation.

Also? I attempted to squeeze into my capris, which was a fun reality check. If only I could turn back time and eat less of  these and these and these – I said “less” mind you. Come on, it’s me we’re talking about.

So, it’s spring.

And I’m ready for lighter meals. No more clam chowder, pot roast, or thick lasagna. Bring me a turkey sandwich, some shrimp tostadas, my beloved salmon burgers, or this dish.

Spring Vegetable Couscous on www.veryculinary.com

Tell me this dish doesn’t scream spring with all that gorgeous green!

It’s a Martha Stewart recipe that I found two years ago, which I have adapted and simplified to perfection. Super easy, layers of flavor from the different veggies and seasoned chicken, with a hint of lemon. And it’s LIGHT.

I made it again last week. Which is how I know it’s spring.

Spring Vegetable Couscous with Chicken
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes

• 3 tablespoons unsalted butter
• 3 scallions, white and green parts chopped and separated
• 1 1/2 cups vegetable broth
• 1 pound asparagus, trimmed and cut into 1/2-inch pieces
• 1/2 cup frozen peas, thawed
• salt and pepper
• 1 cup plain couscous
• 1 pound chicken thighs seasoned, roasted, and torn into bite-sized pieces (or leg and thigh meat from 1 rotisserie chicken)
• 1 1/2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley

In a large nonstick skillet, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add the vegetable broth and bring to a boil. Add asparagus and peas, season with salt and pepper, and simmer for 3 minutes.

Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice, parsley, and scallion greens; season with salt and pepper. Fluff couscous with a fork and serve.

(adapted from Martha Stewart)

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{ 23 comments… read them below or add one }

Ava @ Fat Loss Tips March 26, 2012 at 4:09 pm

Love Couscous and this looks like a very filling MEAL with the chicken and veggies!! Can’t wait to try it out!! Thanks so much for posting something healthy!!


Kelly May 13, 2011 at 3:46 pm

I made this for dinner tonight, and LOVED it! Even my husband, who is not a ‘health’ food lover, thought it was wonderful! This will be a great go-to meal during the summer months. Thanks!


Amy May 13, 2011 at 6:31 pm

Oh YAY! I’m so thrilled. And thanks for stopping by to let me know :D


5 Star Foodie April 26, 2011 at 4:56 pm

A light meal like this is just perfect and it is so healthy too, love it!


Noya - gluttonandstudent April 26, 2011 at 8:53 am

This looks so good – a nice refreshing dish. Although I’m pescetarian, I really can’t wait to make this! (and I can always substitue the chicken with something else)


Amy April 26, 2011 at 2:21 pm

Greetings Noya – although I’ve never tried it without the chicken, I bet it would taste mighty fine with fish, or leaving out the animal all together. If you make it and sub, let me know how it turns out.


Stephanie April 25, 2011 at 11:18 am

Mmmm, green veg and lemon. Something about that combo always screams spring to me. This sounds delish. And so…spring-liked.

My brain is fried, can you tell?


Anne April 23, 2011 at 2:40 pm

Spring is taking her sweet time getting to NY, with 40 degree temps and cold rain. Could you please tell her to get a move on? I want to crave dishes like this! Mmmmmm…


Amy April 24, 2011 at 6:30 pm

Definitely the cruel joke of the midwest and New England states. I remember living in Minnesota, it really didn’t warm up until June, and never got hot enough to use the pools until August. But couscous does not discriminate against the weather…don’t wait! Make it now!


Melissa April 22, 2011 at 8:56 am

Love this. It’s so in line with the foods I’m craving right now. It’s in line with my dinner party menu, too, but… no, no hahaha… DAMMIT don’t throw a wrench in there! :D


Amy April 22, 2011 at 1:13 pm

*snort* Ya, this would be a perfect addition. But don’t fix what ain’t broken!


denise April 22, 2011 at 5:26 am

this sounds amazing. and since the husband tried something “new” last week (and actually likes couscous-he’s worse then a kid with what he wont’ eat)..i will be giving this a whirl!!!


Amy April 22, 2011 at 6:42 am

My sympathies go out to you. I can only handle one picky eater in my house (3YO). If my husband and 5YO were the same way, I might be committed.


Barbara | VinoLuciStyle April 21, 2011 at 1:45 pm

Sounds perfect for this time of year; although I must admit, I might love pearl couscous too much to cheat on it and would have to use it in your recipe. :)


Amy April 22, 2011 at 6:38 am

Me too, Barbara. After I discovered it, regular couscous got ignored for a long time. But this recipe really calls for it. The tiny grains absorb the flavored liquid better.


lo April 21, 2011 at 11:50 am

SO funny. I just ate something very much like this for lunch — only with quinoa instead of couscous.

Even if our weather isn’t quite there yet, I love it that I can EAT like it’s spring!


Amy April 21, 2011 at 12:28 pm

No doubt. Well Hell, as you know I just made soup 2 weeks ago when it was 70 degrees. I say certain food doesn’t discriminate to the season. If that were the case, nobody would eat ice cream in wintertime. And that’s just foolish.


DessertForTwo April 21, 2011 at 9:56 am

Your photo is absolutely stunning!


Amy April 21, 2011 at 12:26 pm

Thank you so much, Christina! It’s the dish and all that pretty green that really did all the work.


Joanne April 21, 2011 at 8:46 am

Let’s not talk about capris. Or summer dresses.

Let’s just talk about what we (I) can do to fit back into them. This couscous seems key. Love how veggie-ful it is!


Amy April 21, 2011 at 12:25 pm

I know. But the tight capris were a glimpse of what’s in store when I have to put on a bathing suit in a few months. Damn Snickerdoodle cookies. *crying*


Lana April 21, 2011 at 8:44 am

Amy, I think that every household needs more couscous recipes:) I use it only occasionally when I cook a tagine, but we all love it! As I always have leftover roasted chicken (you would think that two adults and two pre-teen girls can finish a poor bird), this recipe seems perfect.

BTW, I laughed really hard when I read your About page. My husband asked why I called him Paul (he is identical to yours, except that in his case it does not have to be Tabasco – he prefers Frenk’s Red Hot:)


Amy April 21, 2011 at 12:24 pm

Hi Lana – love seeing you over here. I adore couscous. Last year (or the year before ?) I discovered Israeli couscous and became slightly obsessed. Have you ever tired it? Larger, softer pearls…so fantastic. And p.s. – Paul also puts salt on everything. Even when a dish doesn’t need it. Drives me crazy. But he’s a really great eater, so I have to keep my complaints to a minimum ;-)


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