Ingredients
3 tablespoons unsalted butter
4 scallions, white and green parts separated, and thinly sliced crosswise
2 wide strips lemon zest, plus 1 tablespoon lemon juice
Coarse salt and ground pepper
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 cup frozen peas
1 cup couscous
Leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces
2 tablespoons chopped fresh parsley
Preparation
In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.
