30 minutes
Enjoy the harmony of tender chicken and delicate couscous in this Creamy Chicken and Spinach Couscous Risotto. Each bite offers a creamy texture with the richness of Parmesan and fresh spinach, ensuring a satisfying meal.
Chicken Breasts, boneless and skinless, cut into 1-inch pieces
0 oz
to taste
to taste
tablespoons
Leek, white and light green parts only, halved, thinly sliced, and washed
each
Israeli Couscous
cups
cups
Baby Spinach, coarsely chopped
0 oz
Parmesan Cheese, grated
0 oz
cups
cups
1. Prep Chicken
Sprinkle salt and pepper over the chicken pieces to taste. In a Dutch oven, melt 1 tablespoon of butter over high heat. Add the seasoned chicken, and sauté until lightly browned on all sides, about 6 minutes. Transfer to a bowl and set aside.
2. Cook Couscous
In the same pot, melt the remaining 2 tablespoons butter over medium heat. Add the leeks and couscous. Cook, stirring occasionally, until the leeks are soft and the couscous is lightly toasted, about 4 to 6 minutes. Pour in the chicken broth, add 1 teaspoon salt, and bring to a boil. Reduce heat to medium-low, cover, and let simmer until the couscous is tender, stirring occasionally, for about 12 minutes.
3. Combine and Finish
Add the chicken and any accumulated juices back into the pot. Cover and continue to simmer until the chicken reaches an internal temperature of 160 degrees, which should take about 5 minutes. Remove the pot from the heat. Stir in the chopped spinach, grated Parmesan, frozen peas, and heavy cream until well combined.
Use fish stock and sautéed shrimp with dill and lemon zest.
Substitute chicken with shrimp, firm tofu, or flaky fish like cod or salmon.
Vegetable stock, chickpeas, curry spices, spinach or kale, and coconut milk.
Replace chicken with shrimp, diced sausage, firm tofu, or chickpeas.
Mediterranean herbs, olives, sun-dried tomatoes, spinach, and feta cheese.
Start with high-quality chicken. If possible, opt for organic, free-range chicken for the best flavor. Fresh spinach is also key, as it will wilt down beautifully and offer a vibrant green color.
Always use a high-quality chicken or vegetable broth, preferably homemade or a well-reviewed store-bought brand. The broth infuses the couscous with flavor as it cooks, so it's a critical component.
Before adding any liquid, toast the couscous in a bit of olive oil until it's golden brown. This step adds a nutty flavor and helps the grains stay separate.
Sauté onions and garlic until they're soft and fragrant before adding the chicken and couscous. These aromatics create a flavor foundation that will carry through the entire dish.
Use pearl couscous for this recipe, which is larger than regular couscous and will provide a better texture for the risotto-like dish.
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