Couscous with Spring Vegetables

This recipe comes from the most recent Food Everyday publication. I made just a few slight changes like increasing the amount of peas and using less asparagus. This meal is done in 10 minutes!

2 TBS olive oil
4-5 green onions green and white parts thinly sliced
1 cup thin asparagus, diced into 1" pieces
1 cup frozen peas
1 1/2 TBS fresh lime juice
1/2-1 cup rotisserie chicken
1 5.6 oz box Near East Toasted Pine Nut Couscous
1/4 cup toasted pine nuts

-Rinse frozen peas in warm water to begin defrosting.
-In medium saucepan, stir fry oil, onions, and asparagus 3 minutes. Set aside vegetables in a bowl. Cook couscous according to directions (takes about 5 minutes). Fluff couscous with fork and add cooked vegetables, peas, chicken, and lemon juice. Garnish with fresh parsley and 1/4 cup toasted pine nuts. Add salt if needed.