Rotisserie Chicken Couscous with Peas & Cheese
A universal favorite and just the right combination of elements to give you both comfort and a bit of zing; the perfect choice for consolation on a dreary day!
Serves: 4 Cooking time: approx. 20 minutes
Ingredients
2 tbsp extra-virgin olive oil
1/2 small onion, chopped
1-1/4 cups uncooked Agrozimi Pearl Couscous
3 cups chicken broth
juice from 1 lemon
1/2 tsp salt
1/2 tsp ground black pepper
3 cups rotisserie chicken, cut into chunks
1/2 cup grated Parmesan cheese, plus more to garnish
Optional: 1 cup fresh arugula
Instructions
Heat the olive oil in a sauté pan set over medium-high heat. Once hot, add the onion, salt and pepper and cook until brown and fragrant, about 3 minutes. Throw in the dry couscous and continue cooking for another 2 to 3 minutes, stirring often, until the couscous is slightly toasted.
Add the chicken broth and lemon juice and bring to the boil; Reduce the heat to medium-low, cover and simmer for 8 to 10 minutes – until about 3/4 of the broth has been absorbed by the couscous.
Remove from heat, stir in the cooked chicken, Parmesan cheese, green peas and arugula (if using) and mix until well combined. Cover and allow to rest for about 5 minutes, until the arugula is completely wilted and the peas and chicken are heated all the way through. Adjust salt & pepper quantities, if needed. Serve immediately, garnished with additional grated Parmesan cheese if desired.
Place the feta into a bowl. Add .5 tablespoon of olive oil and mix in the oregano and tomatoes.
Divide the risotto into bowls and top with the feta-tomatoes mixture and olives and/or fresh basil, if using.