chicken,  main course,  pasta

Israeli pearl couscous with chicken and peas

If you have to cook a quick and easy dinner, then you definitely have to cook something with couscous. It’s very tasty and easy to cook and you can make so many combos.
There are several types of couscous but my favorite is Israeli pearl couscous which looks like very small peppercorns. To cook this type of couscous you start by toasting it for a few minutes and you get a wonderful flavor. You can combine couscous with veggies or meat or veggies and meat.
I made couscous with chicken and peas and it was absolutely delicious and very filling. And it was ready in about 30 minutes 🙂
Even my kids, who are very picky about food, enjoyed this dish.
You may serve this delicious couscous warm, topped with Parmesan and/ or chopped green onions.
You really have to try this Israeli pearl couscous with chicken and peas. It’s absolutely delicious and incredibly easy to make with a handful of ingredients.

Ingredients for Israeli pearl couscous with chicken and peas

– 250 gr (8.81 oz or 1 and 2/3 cups) Israeli pearl couscous
– 700 gr (24.69 oz) chicken breast
– 800 gr (28.21 oz or 6 and 1/4 cups) frozen peas
– 30 ml (2 tablespoons) vegetable oil
– 750 ml (3 cups and 3 tablespoons) hot cooking water (from peas)
– 1 bunch fresh parsley
– salt and pepper to taste
Optional: Parmesan and/ or chopped green onions for serving

How to make Israeli pearl couscous with chicken and peas

You should start by cooking the chicken.
Cut the chicken into bite sized pieces and place it into a slightly greased skillet. Season with salt, pepper and dried thyme (or with your favorite seasonings) and cook on both sides until golden brown.
Set aside.
Meanwhile you can cook the peas.
Pour water into a medium pot and place it over heat. Add salt and bring to a boil. Toss the frozen peas into simmering water and cook until cook through.  Drain the peas and reserve the water. Set aside.
Toss the couscous into a large skillet along with 30 ml (2 tablespoons) vegetable oil. Toast the couscous, stirring often, until golden. Add 750 ml (3 cups and 3 tablespoons) hot cooking water and the chicken. Cook, stirring often, until the liquid is almost completely absorbed (the couscous must be al dente).
Stir in the peas and remove from heat.
Add chopped parsley and stir to combine.
Garnish with Parmesan and/ or chopped green onions and serve.
This Israeli pearl couscous with chicken and peas is super yummy and you have to give it a try!
Enjoy!

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