Chicken Stew with Couscous, Spinach and Parmesan
3 Tbl. olive oil
1 large onion, sliced
1/2 cup pearl (Israeli) couscous
2 tsp. dried basil or a sprig of rosemary
4 cloves garlic, chopped
4 cups chicken broth
6 boneless, skinless chicken thighs or chicken breast
Kosher salt and black pepper
1 bunch spinach, stems discarded
and roughly chopped
Heat the oil in a large pot over medium heat. Add the onion and couscous. Cook, stirring occasionally, until the onion is soft and the couscous is light browned. Add the garlic and basil. Cook, stirring occasionally, until the garlic is fragrant.
Add the broth, chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the couscous is tender. This should take around 20 minutes. Remove the chicken and coarsely shred. Discard the bones. Return chicken to the pot and stir in the spinach. Cook until spinach is wilted.
Serve topped with the shredded Parmesan cheese.
Recipe Cred: Real Simple