http://www.foodnetwork.com/recipes/giada-de-laurentiis/pearl-couscous-with-chicken-and-peas-recipe.html

Pearl Couscous with Chicken and Peas

2 T tablespoons extra-virgin olive oil
1 1/3 C (about 7 ounces) pearl (Israeli) couscous
2 1/2 C low-sodium chicken broth
zest of 2 large lemons
1/4 C fresh lemon juice (from 1 large lemon)
2 t kosher salt
1/4 t freshly ground black pepper
1/2 C freshly grated Parmesan
4 green onions
1 C frozen peas, thawed
1 chicken breast, cut in small cubes

In a large saucepan, heat the oil over medium-high heat. Add the couscous and 
cook until lightly toasted, 2 to 3 minutes. Add the broth, lemon zest, lemon 
juice, salt and pepper. Bring to a boil. Reduce the heat to medium-low and 
simmer uncovered until the couscous is tender but still firm to the bite, 
about 8 minutes.

Stir in the cheese, green onions, peas and chicken. Spoon into bowls and serve.