Couscous Risotto with Chicken and Spinach

Name: Couscous Risotto with Chicken and Spinach
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

Main Courses
Chicken
Grains
Weeknight

By Alli Berkey ･ 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.

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

SERVES 4

TIME 30 minutes

Couscous Risotto with Chicken and Spinach

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

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