Chicken and Israeli Couscous with Tomato and Lemon | Whole Living Eat Well

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup Israeli couscous
• 1 1/2 pounds skinless chicken thighs (4 to 6 thighs)
• 1/2 medium onion, thinly sliced
• 4 Roma or plum tomatoes (about 1 pound), cut lengthwise into 6 slices
• 3 garlic cloves, minced (1 tablespoon)
• 4 strips lemon peel (2 inches each)
• Pinch of saffron
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 1 1/2 cups homemade or store-bought low-sodium chicken stock
• 1/2 teaspoon coarse salt
• 1 cup frozen peas, thawed
• 1 lemon, cut into wedges, for serving