Couscous Risotto with Chicken and Spinach

Name: Couscous Risotto with Chicken and Spinach
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 pieces Chicken Breast (4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces); 0 pieces Table Salt (Salt and pepper); 3 tbsp Unsalted Butter (3 tablespoons unsalted butter); 2 pieces Leeks (2 medium leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly); 1 ½ cup Pearl Couscous (1 1/2 cups pearl couscous); 3 cup Chicken Broth (3 cups chicken broth); 2 oz Baby Spinach (2 ounces (2 cups) baby spinach, chopped coarse); 1 ½ oz Parmesan Cheese (1 1/2 ounces Parmesan cheese, grated (¾ cup)); ½ cup Green Peas (1/2 cup frozen peas); ⅓ cup Heavy Cream (1/3 cup heavy cream)

A creamy risotto-style main course where pearl couscous is simmered in chicken broth with sautéed chicken, leeks, spinach, peas, and Parmesan cheese, finished with cream.

30 minMediterranean

Servings4

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Steps

1Season 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.
2Melt 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.
3Return 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.