Chicken Couscous Spring Veggies (Printable Version)

# What You Need:

→ Protein

01 - 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Grains

02 - 1 cup couscous (preferably whole wheat or pearl couscous for texture)

03 - 1 ¼ cups chicken broth or vegetable broth, hot

→ Vegetables

04 - 1 cup asparagus, trimmed and cut into 1-inch pieces

05 - 1 cup peas (fresh or frozen)

06 - 1 zucchini, diced

07 - ½ cup cherry tomatoes, halved

08 - 2 green onions, sliced

09 - 2 cloves garlic, minced

→ Oils & Acids

10 - 2 tablespoons olive oil

11 - Juice and zest of 1 lemon

→ Seasonings & Herbs

12 - 1 teaspoon ground cumin

13 - ½ teaspoon smoked paprika

14 - Salt and pepper, to taste

15 - ¼ cup chopped fresh parsley or mint

# Steps to Follow:

01 - In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chicken, season with cumin, paprika, salt, and pepper, and sauté for 6–8 minutes until cooked through and golden. Remove and set aside.

02 - In the same skillet, add another tablespoon of olive oil. Sauté garlic, zucchini, and asparagus for 3–4 minutes. Add peas and cook for another 2 minutes.

03 - Stir in the couscous and green onions. Pour in the hot broth and bring to a quick simmer. Cover and remove from heat. Let sit for 5 minutes to allow the couscous to absorb the liquid.

04 - Fluff the couscous with a fork, then return the cooked chicken to the skillet along with cherry tomatoes, lemon zest, and lemon juice. Stir gently to combine.

05 - Finish with chopped herbs and adjust seasoning to taste. Serve warm.

# Additional Notes:

01 - Add crumbled feta or a dollop of Greek yogurt for extra richness (omit for dairy-free).

02 - Substitute shrimp or chickpeas for the chicken for variation.

03 - Great served warm or chilled as a spring salad.

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