Couscous Risotto with Chicken and Spinach

Name: Couscous Risotto with Chicken and Spinach
Yield: Serves 4
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 Israeli, 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

39 comments

Appears in Cook's Country February/March 2018

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.

SERVES4

TIME30 minutes

Couscous Risotto with Chicken and Spinach

WHY THIS RECIPE WORKS

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.

This is a members' feature.