Lemony Couscous with Peas and Chicken

1/2 rotisserie chicken
1 1/2 Tbsp butter
1 1/2 Tbsp olive oil
1/4 cup white or yellow onion, finely diced
1 clove garlic, minced
1 1/4 cups chicken broth
2 wide strips of lemon peel, plus additional zest for garnish
1 1/2 cup frozen peas
1 cup whole wheat couscous
2 Tbsp lemon juice
2 Tbsp parsley, chopped
Salt and pepper

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.

Serves 4
Adapted from Everyday Food, May 2010
from Confections of a Foodie Bride