Couscous Risotto with Chicken

cookingwithjulian.blogspot.com

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

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 ½ cups couscous, Israeli or the smaller golden

3 cups chicken broth

2 ounces (about 2 cups) baby spinach leaves, stemmed and chopped coarse

¾ cup grated Parmesan cheese

½ to 1 cup frozen peas, thawed

⅓ to ½ cup heavy cream

Directions at cookingwithjulian.blogspot.com

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