Pearl Couscous “Risotto” with Chicken and Spinach

配料

2 tablespoons extra-virgin olive oil, plus more to serve

1 bunch scallions, thinly sliced, white and green parts reserved separately OR 6 medium garlic cloves, minced

1 medium carrot, peeled and finely chopped

¼ cup drained oil-packed sun-dried tomatoes, finely chopped

Kosher salt and ground black pepper

1 cup pearl couscous

½ cup dry white wine

3 cups shredded cooked chicken

5-ounce container baby spinach

步骤

In a large pot over medium, heat the oil until shimmering. Add the scallion whites, carrot, sun-dried tomatoes and ½ teaspoon salt; cook, stirring occasionally, until the vegetables have softened, 3 to 5 minutes. Stir in the couscous, then add the wine and cook, scraping up any browned bits, until the pan is almost dry, 1 to 2 minutes.

Add the shredded chicken and 4 cups water, then bring to a simmer over medium-high. Cook, stirring often and vigorously, until the couscous is tender and almost all the liquid has been absorbed, 11 to 14 minutes.

Reduce to low and add the spinach. Cook, stirring constantly, until the spinach is just wilted, 1 to 2 minutes. Taste and season with salt and pepper, then stir in the scallion greens.

备注

Optional garnish: Finely grated Parmesan OR pecorino Romano cheese

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. But this “risotto” uses pearl couscous (which actually is a pasta) instead of rice and a cooking method that produces “grains” with a creamy consistency. Scallions, carrot and sun-dried tomatoes are sautéed to develop a rich, subtly sweet flavor base. Cooked shredded chicken, stirred in at about the midpoint, turns the dish into a one-pot meal. You can use chicken you’ve cooked yourself, or for ease, grab a store-bought rotisserie bird.