{One Pot} Spring Vegetable Couscous with Chicken

Check ingredients as you prepare them. These checks stay on this page.

• 3 tablespoons unsalted butter
  Ingredient note

  Source: 3 tablespoons unsalted butter
• 3 each scallions (, white and green parts diced and separated)
  Ingredient note

  Source: 3 scallions (, white and green parts diced and separated)
• 1 1/2 cups vegetable broth
  Ingredient note

  Source: 1 1/2 cups vegetable broth
• 1 pound asparagus (, woody ends trimmed, cut into 1/2-inch pieces)
  Ingredient note

  Source: 1 pound asparagus (, woody ends trimmed, cut into 1/2-inch pieces)
• 1/2 cup frozen baby peas (, thawed)
  Ingredient note

  Source: 1/2 cup frozen baby peas (, thawed)
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper (, to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper (, to taste)
• 1 cup plain Moroccan couscous
  Ingredient note

  Source: 1 cup plain Moroccan couscous
• 1/2 pound chicken thighs ( seasoned, roasted, and torn into bite-sized pieces or leg and thigh meat from a rotisserie chicken)
  Ingredient note

  Source: 1/2 pound chicken thighs ( seasoned, roasted, and torn into bite-sized pieces or leg and thigh meat from a rotisserie chicken)
• 1 1/2 tablespoons lemon juice
  Ingredient note

  Source: 1 1/2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
  Ingredient note

  Source: 2 tablespoons chopped fresh parsley

1. In a large nonstick skillet, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 2-3 minutes.
2. Add the vegetable broth and bring to a boil.
3. Add asparagus and peas; season with salt and pepper, and gently simmer for 3 minutes.
4. Return to a boil and stir in the couscous.
5. Add chicken and remove pan from heat; cover and let sit 7 minutes.
6. Gently stir in the lemon juice, parsley, and scallion greens; season with a little more salt and pepper.
7. Fluff couscous with a fork, serve, and enjoy!