Israeli Couscous


  • 2 Tablespoons Olive Oil
  • 1 1/3 Cups Israeli Couscous
  • 2 1/2 Cups Chicken Broth
  • 1 Whole Lemons, Zested and Juiced
  • 2 Teaspoons Kosher Salt
  • 1/4 Teaspoon Black Pepper
  • 1/2 Cup Freshly Grated Parmesan Cheese
  • 4 Whole Scallions
  • 1 Cup Frozen Peas, Thawed
  • 2 Cups Shredded and Chopped Cooked Chicken


  1. In a large saucepan, heat the olive oil over medium high heat. Pour in the couscous and cook until lightly toasted, stirring frequently for about 2-3 minutes.
  2. Add the chicken broth, lemon zest, lemon juice, salt and pepper and stir to combine. Bring the mixture to a boil. Reduce the heat to medium-low and simmer about 8 minutes – until the couscous is al dente.
  3. Stir in the Parmesan cheese, scallions, peas and chicken and mix until well combined. Serve immediately with additional Parmesan cheese grated on top if desired.