Chicken Stew With Couscous, Spinach, and Parmesan 

chicken-stew-couscous-spinach
Photo by Christopher Testani
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 420 calories
    • Fat 19g (3.5g saturated fat)
    • Cholesterol 160 mg
    • Sodium 500 mg
    • Protein 41 g
    • Carbohydrate 23 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 82 mg

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and couscous. Cook, stirring occasionally, until the onion is soft and the couscous is lightly browned, 8 to 10 minutes. Add the garlic and rosemary. Cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add the broth, chicken, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the couscous is tender, 15 to 20 minutes. Remove the chicken and, using 2 forks, coarsely shred; return it to the pot. Stir in the spinach.

Serve topped with the Parmesan.

Ingredients

  1. Check 3 tablespoons olive oil
  2. Check 1 large onion, sliced
  3. Check ½ cup pearl couscous (also called Israeli couscous)
  4. Check 4 cloves garlic, chopped
  5. Check 1 sprig fresh rosemary
  6. Check 4 cups low-sodium chicken broth
  7. Check 6 boneless, skinless chicken thighs (about 1½ pounds total)
  8. Check kosher salt and black
  9. Check 1 bunch spinach, stems discarded and roughly chopped
  10. Check grated Parmesan, for serving

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and couscous. Cook, stirring occasionally, until the onion is soft and the couscous is lightly browned, 8 to 10 minutes. Add the garlic and rosemary. Cook, stirring occasionally, until fragrant, 1 to 2 minutes.
  2. Add the broth, chicken, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the couscous is tender, 15 to 20 minutes. Remove the chicken and, using 2 forks, coarsely shred; return it to the pot. Stir in the spinach.
  3. Serve topped with the Parmesan.