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. 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
Prep time: 15 minutes
Total time: 30 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)