Chicken Stew With Couscous, Spinach, and Parmesan

Chicken Stew with Couscous, Spinach, and Parmesan
Photo: Christopher Testani
Hands On Time:
20 mins
Additional Time:
20 mins
Total Time:
40 mins
4 serves


  • 3 tablespoons olive oil

  • 1 large onion, sliced

  • ½ cup pearl couscous (also called Israeli couscous)

  • 4 cloves garlic, chopped

  • 1 sprig fresh rosemary

  • 4 cups low-sodium chicken broth

  • 6 boneless, skinless chicken thighs (about 1½ pounds total)

  • kosher salt and black

  • 1 bunch spinach, stems discarded and roughly chopped

  • grated Parmesan, for serving


  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.

Nutrition Facts (per serving)

420 Calories
19g Fat
23g Carbs
41g Protein
Nutrition Facts
Calories 420
% Daily Value *
Total Fat 19g 24%
Cholesterol 160mg 53%
Sodium 500mg 22%
Total Carbohydrate 23g 8%
Total Sugars 2g
Protein 41g
Calcium 82mg 6%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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