Skin and debone 1/2 a rotisserie chicken. Shred meat and set aside. Reserve any drippings from the carton.
Heat butter and olive oil over medium-high heat. Add onion and cook until softened. Stir in garlic and cook 1 minute.
Add broth and drippings to pan and bring to boil. Stir in lemon peel and peas and return to a boil.
Stir in couscous and stir and add chicken. Cover and turn off heat. Let sit for 7 minutes.
Add lemon juice and salt & pepper to taste. Fluff with a fork. Divide into bowls and serve garnished with parsley and additional lemon zest.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (287g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 148 (30%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 77.2mg||24 %|
|Sodium 482.5mg||17 %|
|Potassium 406.2mg||11 %|
|Total Carbohydrate 52.9g||16 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 47.6g|
|Protein 30.9g||44 %|
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Calories per serving: 490
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