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pearl couscous chicken broth asparagus olive oil lemon chicken chives capers lemon beans handful drizzle of olive oil salt
Viewed: 16 - Published at: 9 years agoIngredients
- 2 cups large pearl couscous
- 2.5 cups chicken broth
- 1 bunch asparagus
- olive oil
- juice from 1/4 lemon
- 3 cups cooked chicken, shredded
- 1/4 cup chopped chives
- 3 tablespoons chopped capers
- juice from 1/2 lemon
- 15 ounces can of great northern beans, drained and rinsed
- 1 large handful of chopped flat leaf parsley
- healthy drizzle of olive oil
- salt and pepper to taste
Method
- Bring the chicken broth to a boil in a medium pot and add the couscous. Reduce to as low as your stove will go, cover and cook for ~10 minutes. Fluff with a fork and set aside
- While the couscous is cooking, preheat the oven to 475. Snap the woody bottoms off the asparagus and drizzle with olive oil, juice from 1/4 lemon and season with salt and pepper. Cook in a rimmed baking sheet for 15 minutes or until nicely browned and delicious looking - rotating the sheet and tossing half way through. Chop cooked asparagus into bite-sized pieces
- Transfer the couscous to your serving bowl. Add parsley, chives, capers, remaining lemon juice, asparagus, chicken and great northern beans. Drizzle with a goodly amount of olive oil and season with salt and pepper. Taste and add more of anything that suits you - more lemon juice or capers if it seems to need a bit more oomph and so on.
- This dish is absolutely delicious at room temperature and can be made ahead of time if you need it for the next day. It's great to take to a picnic and can hold up to sitting on a buffet for a good amount of time.
