Couscous Risotto with Chicken and Spinach

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season chicken with salt and pepper. Melt 1 tablespoon butter. brown on all sides. Set aside.

Step 2

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.

Step 3

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.

Step 4

Return chicken and juices to pot and continue to simmer, covered, until chicken is 160 degrees, about 5 minutes longer. Off heat, stir in spinach and Parmesan