Chicken And Israeli Couscous With Tomato And Lemon

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1 tbsp extra-virgin olive oil

1 cup Israeli couscous

4 boneless skinless chicken breasts

1/2 medium onion, thinly sliced

4 Roma or plum tomatoes (about 1 pound), cut lengthwise into 6 slices

3 garlic cloves, minced (1 tbsp)

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 tsp coarse salt

1 cup frozen peas, thawed

1 lemon, cut into wedges, for serving

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