Couscous Risotto!

People!  Making risotto at home is not complicated, and it is so delicious. My longtime favorite was the Butternut Squash and Shrimp Risotto.  However, I officially have a new favorite - couscous risotto!  A fast, one-pot meal with multiple green veggies, a protein and a starch? Perfect! It is also a great recipe to customize:

• Vegetarian option- just leave out the chicken
• Vegan option-leave out the chicken, use olive oil to saute the leeks and couscous, and omit the heavy cream and Parmesan (or use a vegan cheese substitute or nutritional yeast) 
• Don't like peas? Leave them out! 
• Try throwing in some blanched green beans or asparagus. 
• Leave out the chicken and serves as a side dish. 

Couscous Risotto (with Chicken and Spinach)

1- 1.5 lbs. boneless skinless chicken breasts, trimmed and cut into 1 inch pieces
3 Tbsp. unsalted butter
2 medium leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1.5 cups pearl couscous (see picture below)
3 cups chicken broth
2 cups baby spinach, chopped coarsely
1/4 cup grated Parmesan
1/2 cup frozen peas
1/2 cup heavy cream

1. Season the chicken with salt and pepper. Melt 1 Tbsp. butter in dutch oven (or large pot) over high heat. Add chicken and cook until lightly browned on all sides, about 6 minutes. Transfer to bowl; set aside. 
2. Melt remaining 2 Tbsp. butter in the now empty pot over medium heat. Stir in leeks and couscous and cook until leeks have softened and couscous is lightly toasted, 4-6 minutes. Add broth and 1 tsp. salt and bring to a boil.  Reduce heat to medium-low, cover and simmer until couscous is tender, about 12 minutes, stirring occasionally. 
3. Return chicken and any accumulated juices to the pot and continue to simmer, covered, until chicken registers 160 degrees, about 5 minutes.  Remove from heat and stir in spinach, Parmesan, peas, and cream. DONE!

This recipe comes from my favorite cooking magazine, Cook's Country.