Brys Estate Vineyard & Winery's Israeli Couscous with Asparagus, Peas & Feta (With Panko Chicken)

Serve this with grilled shrimp splashed with fresh lemon juice, a Panko coated chicken breast (see additional recipe), or have it as a casual lunch with your favorite sandwich.

Servings: 6–8

Cook Time: 30 minutes

Pair With: Brys Estate Vineyard & Winery Naked Chardonnay

Source: Recipe and photo courtesy Patrick Brys of Brys Estate Vineyard & Winery


Ingredients For the Couscous:

olive oil

zest of 1 lemon

juice of 1/2 of a lemon

1 clove garlic, minced

1 cup Israeli Couscous

2 cups chicken broth

2 bunches fresh Michigan asparagus

1 cup frozen peas, thawed under cold running water

1/3 cup chopped fresh chives

1 teaspoon dried mint

1/2 cup crumbled Feta cheese

salt, pepper


Ingredients For the Panko Chicken:

6-8 boneless, skinless chicken breasts


2 eggs, whisked together

Panko (Japanese bread crumbs)

olive oil

salt, pepper

fresh lemon juice


Directions For the Couscous:

Preheat oven to 400 degrees. In a small bowl, whisk together 2 tablespoons olive oil, lemon zest, lemon juice, garlic, 1 teaspoon salt and 1/2 teaspoon fresh ground pepper. Set dressing aside.

On a large sheet pan, toss asparagus with olive oil, salt and pepper and roast in a 400 degree oven for 6-8 minutes until bright green and crisp tender. Set asparagus aside.

In a large sauce pan, heat 1 tablespoon olive oil over medium heat. Add couscous and a sprinkle of salt and sauté till golden brown, stirring frequently about 5 minutes. Add 2 cups broth and bring to a boil. Cover and reduce heat to medium-low and simmer until the liquid has been absorbed, about 10 minutes. Transfer couscous to a large mixing bowl.

Once the asparagus has cooled, chop diagonally into 3/4 inch pieces. Add asparagus to the bowl along with the peas, dressing, feta, chives and mint. Toss well and serve.

Directions For the  Panko Chicken

Preheat oven to 350 degrees. Pound chicken breasts thin. Dredge in flour, then in whisked eggs, then in Japanese Panko Bread Crumbs. Drizzle olive oil in a large fry pan and cook chicken over medium high heat on both sides until golden brown. Transfer chicken to a baking sheet and cook in the oven until the chicken is cooked through (cooking time will vary by thickness.) Remove from oven, squeeze fresh lemon juice over each breast, sprinkle with salt and pepper and serve.


Chef's Notes:

Asparagus is in abundance during the late spring and early summer on Old Mission Peninsula. I picked up some fresh Michigan asparagus from the local farm stand and created this light and summery dish that can be prepared days in advance.

Recipe Courtesy Of

Brys Estate Vineyard & Winery

Located on the 19-mile long Old Mission Peninsula in Northern Michigan, Brys Estate Vineyard & Winery has been producing world-class wines for seven years.