Chef Mark McKinney demonstrates how to make Israeli Couscous with Chicken and Asparagus.
4 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 large garlic cloves, minced, divided
1/2 teaspoon finely grated lemon peel
18 ounces sliced raw chicken breast
1 1/3 cups whole wheat Israeli couscous
1 3/4 cups low sodium chicken broth
2 ½ cups asparagus spears, trimmed, cut diagonally into 3/4-inch pieces
1 cup julienne cut red onion
1 cup shelled fresh green peas or frozen, thawed
2 oz. white wine
1/3 cup chopped fresh chives
1/4 cup finely grated Parmesan cheese
Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; add to chicken, marinate for at least 2 hours. Heat 1 tablespoon oil in a sauté pan over medium heat. Add couscous and sauté about 2 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
Heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat, sauté chicken until ¾ done. Add asparagus, red onion, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Deglaze with wine. Add couscous, chives and cheese; toss, season with salt and pepper.
Recipe serves 6