One-Pan Chicken Couscous with Fresh Spring Vegetables

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup couscous (preferably whole wheat or pearl couscous for texture)
• 1 ¼ cups chicken broth or vegetable broth, hot
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 1 zucchini, diced
• ½ cup cherry tomatoes, halved
• 2 green onions, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• ¼ cup chopped fresh parsley or mint