Chicken Stew with Couscous, Spinach and Parmesan Recipe

Ingredients

3 tablespoons olive oil
1 large onion, sliced
1/2 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 1 1/2 pounds total)
kosher salt and black
1 bunch spinach, stems discarded and roughly chopped
grated Parmesan, for serving

Preparation

Step 1

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.