Christopher Testani
Hands-On Time
20 Mins
Other Time
20 Mins
Yield
Serves 4

How to Make It

Step 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.

Step 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.

Step 3

Serve topped with the Parmesan.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars