Name: Couscous Risotto with Chicken and Spinach
Total time: 30 min
Ingredients: 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces; Salt and pepper; 3 tablespoons unsalted butter; 2 medium leeks, 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 (2 cups) baby spinach, chopped coarse; 1 1/2 ounces Parmesan cheese, grated (¾ cup); 1/2 cup frozen peas; 1/3 cup heavy cream

Why This Recipe Works

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.

Before You Begin

We recommend using a rasp-style grater to easily grate the Parmesan.

Instructions

Season 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.

Melt 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.

Return 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.