Chicken with Spring Onion, Peas, Herbs, and Couscous
Onions, fresh peas, and herbs give delicious couscous a spring touch. A small drizzle of extra-virgin olive oil before serving, adds a delicate flavor to this dish.
Serves 4
Ingredients
4 boneless , skinless, chicken thighs
Juice and zest of 1 lemon
2 tablespoons fresh flat-leaf parsley , chopped, plus additional for garnish
2 tablespoons fresh thyme leaves , chopped
2 garlic cloves , sliced thin
3 spring onions , sliced thin, plus additional for garnish
1 cup fresh peas
6 tablespoons extra virgin olive oil
1 cup couscous
1 1/2 cups boiling water
Sea salt and freshly ground black pepper
Extra virgin olive oil for serving
Lemon wedges for serving
Instructions
Put the chicken in a large bowl. Add 1 tablespoon olive oil, 1 tablespoon of parsley, and the lemon juice and zest. Season with salt and a generous amount of freshly ground black pepper. Put the chicken in the refrigerator to marinate for 1 hour. Remove the chicken from the refrigerator.
While the chicken is marinating, in a medium pot, bring salted water to a boil. Add the peas and cook for 4 minutes. Remove from the heat, drain, and put them in a small bowl filled with ice water. Drain and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook for 8 minutes. Turn the chicken over and cook for approximately 8 minutes longer or until the chicken is cooked through. Transfer the chicken to a warm plate and set aside.
Put the couscous in a small pot. Pour the boiling water over the couscous and cover. Let sit for 6-7 minutes.
Heat the remaining olive oil in a large pan over medium-low heat. Add the onion, garlic, peas, 1 tablespoon parsley, thyme, and season with salt and pepper. Cook for 5 minutes, gently stirring. Reduce the heat to low. Add the couscous to the pan, stir to combine, and cook for an additional minute.
Transfer the couscous to individual bowls. Arrange the chicken on top of the couscous, garnish with parsley and onion, and drizzle with a little bit of extra virgin olive oil. Serve immediately with lemon wedges on the side.