Chicken and Israeli Couscous with Tomato and Lemon

1 T. Olive Oil
1 Cup Israeli Couscous
2- 4 Skinless Chicken Thighs
½ Medium Yellow Pepper Sliced
2 Roma Tomatoes Sliced
2 Cloves of Garlic Minced
½ Zest of a Medium Lemon
1 t. White Wine Vinegar (or ½ of white wine)
1 ½ Cups Chicken Stock
½ t. Salt
1 Cup Frozen Peas

Heat oil in a large skillet over medium-high heat. Add couscous and cook, stir for 1 minute (lightly browning). Transfer to a bowl and return skillet to heat.

Cook chicken for 3-5 minutes on one side (until browned). Flip and cook for 2 more minutes. Transfer to bowl, reserving dripping in skillet.

Reduce heat to medium, add yellow pepper and cook stirring frequently for 3 minutes. Reduce to low-medium heat and add tomatoes, garlic, and lemon zest, stir frequently until tomatoes began to break down.

Return Chicken to skillet, add wine and cook for 4 minutes. Add stock, salt and couscous, stir and reduce heat to medium low, cover stirring occasionally until couscous and chicken are cooked, about 12-14 minutes. Stir in pea and continue to cook until peas are heated.


Recipe from Martha Stewart Living Magazine Jan. 2009 p.g. 116-118.