Chef Mark McKinney demonstrates how to make Israeli Couscous with Chicken and Asparagus.

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Ingredients:

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

Directions:

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

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