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Couscous Risotto with Chicken and Spinach
4.2 (404 reviews)
Removing the chicken from the pot after browning it helps keep it from turning dry when added to the couscous near the end of cooking. The couscous cooks to a perfect texture, absorbing the flavors of chicken broth, and the addition of Parmesan, peas, and heavy cream brings it all together in a satisfying, weeknight-friendly meal.
Total Time30
Servings4
848
Caloriesper servingNutrition Information
848
Calories
31 grams
Fat
63 grams
Carbs
70 grams
Protein
Fiber
6 grams
Sugar
Ingredients
- 4 (6- to 8-ounce) boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
- Salt and pepper
- 3 tablespoons unsalted butter
- 2 medium leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 1 1/2 cups pearl couscous
- 3 cups chicken broth
- 2 ounces baby spinach, chopped coarse
- 1 1/2 ounces Parmesan cheese, grated (¾ cup)
- 1/2 cup frozen pea
- 1/3 cup heavy cream
Instructions
- 1Note: We recommend using a rasp-style grater to easily grate the Parmesan.
- 2Season chicken with salt and pepper. Melt 1 tablespoon butter in Dutch oven over high heat. Add chicken and cook until lightly browned on all sides, about 6 minutes. Transfer to bowl; set aside.
- 3Melt remaining 2 tablespoons butter in now-empty pot over medium heat. Stir in leeks and couscous and cook until leeks have softened and couscous is lightly toasted, 4 to 6 minutes. Add broth and 1 teaspoon salt and bring to boil. Reduce heat to medium-low, cover, and simmer until couscous is tender, about 12 minutes, stirring occasionally.
- 4Return chicken and any accumulated juices to pot and continue to simmer, covered, until chicken registers 160 degrees, about 5 minutes longer. Off heat, stir in spinach, Parmesan, peas, and cream. Serve.