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Couscous with Chicken, Peas & Carrots

Servings 4
Author Emily @ Zen & Spice

Ingredients

  • 1 tbsp olive oil
  • 3 minced garlic cloves
  • 8 oz pckg israeli couscous
  • 1 cup peas
  • 1 cup shredded carrots chopped
  • 2 cups low sodium chicken broth
  • 1 tsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp smoked paprika
  • salt and pepper to taste
  • Meat from 1 rotisserie chicken 2-3 cups diced
  • 1/4 cup chicken broth

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and couscous and sautee until couscous is golden, about 5 minutes.
  2. Add the peas, carrots, chicken broth, garlic powder, onion powder, smoked paprika, salt and pepper.
  3. Bring to a boil, then reduce to a simmer for 7-8 minutes, or until water is absorbed.
  4. Meanwhile, remove the meat from the rotisserie chicken and dice.
  5. When the couscous is done cooking, remove from heat and fold in the chicken.
  6. Add additional chicken broth if needed.