Spring Green Couscous
- olive oil
- zest of 1 lemon
- juice of 1/2 a lemon
- 1 clove garlic
- 1 cup Israeli (or Pearl) Couscous
- 1 1/2 cups chicken broth
- 1 1/2 lbs fresh Michigan asparagus
- 1 1/2 cups frozen peas, thawed under cold running water
- 1/3 cup chopped fresh chives
- 2 tsps fresh mint
- 3/4 cup crumbled Feta
- salt & pepper
Preheat oven to 400 degrees.
In a small bowl, whisk together 2 tbs olive oil, lemon zest, lemon juice, garlic, 1 tsp salt and 1/2 tsp fresh ground pepper. Set dressing aside.
Chop asparagus diagonally into 3/4 inch pieces. On a large sheet pan, toss asparagus with olive oil, salt and pepper and roast in a 400 degree oven for 8-10 minutes until bright green and crisp tender. Set asparagus aside.
In a large sauce pan, add 1 tbs olive oil, 1 cup couscous and a sprinkle of salt. Saute 3-4 minutes over medium heat until lightly toasted, stirring frequently. Add 1 1/2 cups broth and bring to a boil. Cover and reduce heat to low and simmer until the liquid has been absorbed, about 8-10 minutes stirring every few minutes so the couscous doesn’t stick to the bottom of pan.
Transfer couscous to a large mixing bowl. Add asparagus to the bowl along with the peas, dressing, feta, chives and mint. Toss well and serve.
Preheat oven to 350 degrees. Pound chicken breasts thin. Dredge in flour, then in whisked eggs, then in Japanese Panko Bread Crumbs. Drizzle olive oil in a large fry pan and cook chicken over medium high heat on both sides until golden brown. Transfer chicken to a baking sheet and cook in the oven until the chicken is cooked through (cooking time will vary by thickness.) Remove from oven, squeeze lots of fresh lemon juice over each breast, sprinkle with salt & pepper and serve.