1tablespoondried parsleyor 2 tablespoons minced fresh Italian parsley
2 1/2cupschicken broth
2cupscooked chickenchopped bite-size
1/2cupcraisinsor dried cranberries
juice of 1 large lemon
1/4 - 1/2teaspoonkosher salt
optional: 1 tablespoon minced fresh Italian parsley
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.
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.
Lemon Couscous with Craisins and Chicken https://barefeetinthekitchen.com/lemon-couscous-recipe/