You will love this Honey Mustard Lemon Couscous with Chicken and Peas. It is easy to make and full of bright flavors….
It sure is a mouthful, Honey Mustard Lemon Couscous with Chicken and Peas! But it is oh so delicious and so easy to make. Have you ever used couscous? It is actually a very tiny “grain” of pasta. If you have not cooked with it now is the perfect opportunity. You will be addicted! It couldn’t be easier. Just boil the water, add the couscous, pop the lid on and remove it from the heat. Just let it sit for 5 minutes then fluff it with a fork. DONE! For reals, that is it. Now of course you will want to add some yummies (aka- honey mustard lemon vinaigrette, basil, onions, peas and chicken!). It makes a great side dish or in this case the main course.
This dish was created years ago, I think out of leftovers and my obsessions with vinaigrettes at the time. It has definitely evolved over the years. The addition of basil, green onions, and the zest of lemon serves it well. In the beginning, pre-children, I slow roasted bone-in chicken breast for this dish. Now that I am a mom, and 10 years wiser, I use rotisserie chicken to make things a little easier on my limited available time. I gladly pay Costco $4.99 for a whole chicken they slow roasted for me, you can’t beat it!Lemon is the star flavor in this dish. It also happens to be one of my very favorite flavors. Sweet or savory, it doesn’t matter- my wedding cake was even lemon. This dish is also near and dear to my heart because it is a favorite dish of my very best friend. After I made it for her the first time she kept putting in requests or would say.. “Once in awhile I daydream about that lemon couscous dish you made.”. That’s love in my world – 😍
This couscous makes a fantastic dinner. But, it would be a great dish to make for a picnic, a pool party, a potluck, or my favorite- a mom’s night out (with a big salad and lots of sauvignon blanc). If you do plan to make it ahead I recommend assembling the couscous but keeping the vinaigrette separate and right before serving stir in the vinaigrette.
When we have this for dinner I will make a crudite (veggie) plate with dip or a big salad, and sometime both. I hope you give this a try in your kitchen.
PS- I want to say this is my first post on Mom’s Dinner and I am OVER THE MOON!!!! I can’t believe I have made it this far! All the crazy work behind getting my website set up, figuring out techy stuff that I know nothing about, and putting myself on a working mom’s schedule is behind me. Now I get to create, cook, write, and share… and that is what it’s all about, right!? Thank you for coming, thank you for reading, thank you for watching, and thank you for supporting me. I hope you love this as much as I do because I kind of feel like it’s my third baby.
- 1 cup Couscous
- ¾ cup Frozen Peas, thawed in warm water
- 1 Rotisserie Chicken Breast, chopped
- 2 Green Onions, chopped
- 4 Basil Leaves, chopped
- HONEY MUSTARD LEMON VINAIGRETTE
- ½ cup Olive Oil
- 1 Large lemon, Juiced and Zested
- 1 Garlic Clove, Minced
- 1 T Honey
- 1 T Dijon Mustard
- ½ t salt
- ¼ t pepper
- Prepare the couscous according to package instructions.
- Combine the ingredients for the honey mustard lemon vinaigrette and whisk well to emulsify.
- If your chicken is not warm, cover with a damp paper towel on a microwave safe plate and microwave for 1 minute or until warm. This will ensure the chicken is able to take on the flavor of the vinaigrette.
- Fluff the cooked couscous with a fork, in a raking motion. Combine the couscous, chicken, peas, onions, and basil. Pour the vinaigrette over the couscous mixture and stir to combine. Let the vinaigrette soak in for about 3-5 minutes and serve immediately.
- NOTE- if you are planning on serving this later or taking it to a potluck or party keep the couscous and the vinaigrette separate until right before serving time.