Rating: 4 stars
90 Ratings
  • 5 star values: 39
  • 4 star values: 24
  • 3 star values: 17
  • 2 star values: 8
  • 1 star values: 2
Chris Morocco

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Credit: Christopher Testani

Recipe Summary

hands-on:
20 mins
additional:
20 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

420 calories; fat 19g; cholesterol 160mg; sodium 500mg; protein 41g; carbohydrates 23g; sugars 2g; fiber 2g; iron 4mg; calcium 82mg.
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