Lemon Couscous with Craisins and Chicken
Servings: 6 servings
  • 1 tablespoon olive oil
  • 1/2 cup pistachios or the nuts of your choice
  • 2 tablespoons butter
  • 1 small red onion sliced very thin
  • 2 cups pearl or Israeli couscous
  • 1 tablespoon dried parsley or 2 tablespoons minced fresh Italian parsley
  • 1 cinnamon stick
  • 2 1/2 cups chicken broth
  • 2 cups cooked chicken chopped bite-size
  • 1/2 cup craisins or dried cranberries
  • juice of 1 large lemon
  • 1/4 - 1/2 teaspoon kosher salt
  • optional: 1 tablespoon minced fresh Italian parsley
  1. Warm the oil in a large deep skillet over medium high heat. Add the pistachios to the skillet. Saute until toasted and fragrant. Remove from the skillet to a plate or small dish. Melt the butter in the skillet and then add the onion, couscous, and cinnamon stick. Cook, while stirring frequently, until browned.
  2. Add the chicken broth, bring to a boil, then reduce to a simmer. Simmer until the couscous is tender, about 6 minutes. Remove from the heat. Add the chicken, craisins, and lemon juice. Stir to combine. Taste and salt as needed. Sprinkle with fresh parsley if desired. Enjoy!

Use caution when salting the final dish. Most store-bought chicken broth will provide enough salt that you won't need to add much salt at all. If you are using homemade chicken broth, be sure to use enough salt to bring out the flavors. I typically use a mixture of pistachios and pine nuts when making this dish, but whichever nuts you like best will work fine.