Well, waddya know. It’s spring.
I barely even wore a scarf or hat this winter, so the changing of the seasons wasn’t that obvious. But I see it now.
We have a lot of birds outside building nests, neighborhood cats meowing like they’re in pain, Ebi and Ginger are shedding like crazy, and whoa! – where did all those leaves come from?! Oh…and my crock pot has gone back into hibernation.
Also? I attempted to squeeze into my capris, which was a fun reality check. If only I could turn back time and eat less of these and these and these – I said “less” mind you. Come on, it’s me we’re talking about.
So, it’s spring.
Tell me this dish doesn’t scream spring with all that gorgeous green!
It’s a Martha Stewart recipe that I found two years ago, which I have adapted and simplified to perfection. Super easy, layers of flavor from the different veggies and seasoned chicken, with a hint of lemon. And it’s LIGHT.
I made it again last week. Which is how I know it’s spring.
Spring Vegetable Couscous with Chicken
Prep time: 15 minutes
Cook time: 15 minutes
• 3 tablespoons unsalted butter
• 3 scallions, white and green parts chopped and separated
• 1 1/2 cups vegetable broth
• 1 pound asparagus, trimmed and cut into 1/2-inch pieces
• 1/2 cup frozen peas, thawed
• salt and pepper
• 1 cup plain couscous
• 1 pound chicken thighs seasoned, roasted, and torn into bite-sized pieces (or leg and thigh meat from 1 rotisserie chicken)
• 1 1/2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
In a large nonstick skillet, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes. Add the vegetable broth and bring to a boil. Add asparagus and peas, season with salt and pepper, and simmer for 3 minutes.
Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice, parsley, and scallion greens; season with salt and pepper. Fluff couscous with a fork and serve.
(adapted from Martha Stewart)