Couscous Risotto with Chicken - One Pan Meal

This easy one pan meal can be made on a weeknight in under an hour. It's not really risotto as it uses couscous instead of Italian rice. But the method and other ingredients make it more creamy like risotto. I got the original recipe from America's Test Kitchen, and have modified it just slightly over time. The recipe includes all of your vegetables, protein and starch in a single, very tasty dish. 

Julian's Couscous Risotto with Chicken

You can use either the Israeli couscous or regular golden-colored couscous. In the photo above I'm using regular couscous, but I do like the larger Israeli 'pearl' couscous a little better in this dish simple for the look. 

Leeks and Couscous

Israeli couscous is larger than plain couscous, has less of a yellow hue, and a more toasted-wheat flavor and a chewier texture. Both types have a neutral taste that works well with other flavors, so swapping one couscous for the other won't dramatically change the taste of the dish. As always, I say use what you have on-hand. 

Ingredients (Serves 4-6 adults)
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

   Can substitute boneless, skinless chicken thighs
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 couscous, Israeli or the smaller golden
3 cups chicken broth
2 ounces (about 2 cups) baby spinach leaves, stemmed and chopped coarse
3/4 cup grated Parmesan cheese
1/2 to 1 cup frozen peas, thawed
1/3 - 1/2 cup heavy cream

Instructions
Season chicken with salt and pepper. Melt 1 tablespoon butter in Dutch oven over high heat. Add chicken and cook until lightly browned on all sides, about 6 minutes. Transfer to bowl; set aside.

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. 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.

Return chicken and any accumulated juices to pot and continue to simmer, covered, until chicken registers 160F degrees, about 5 minutes longer. Stir in spinach and Parmesan, and peas. Remove from heat and stir in the cream. Serve.