Chicken Couscous Risotto Recipe

Season chicken

Pat the chicken breasts dry. Combine chopped rosemary, minced garlic (2 cloves), 1 tbs olive oil, 1 tsp salt and 1 tsp black pepper. Rub mixture evenly over both chicken breasts and let rest 10 minutes at room temperature.

Cook chicken

Heat a large skillet over medium-high heat and add 1 tbs olive oil. When shimmering, sear chicken breasts 4-5 minutes per side until golden and internal temperature reaches 160°F (71°C). Reduce heat to medium-low, add a splash (2 tbs) of chicken broth to the pan, cover, and cook 2-3 more minutes until fully cooked. Transfer to a cutting board, tent with foil and rest 5 minutes, then slice thinly on a diagonal.

Prepare broth

Keep the 3.5 cups chicken broth warm in a small saucepan over low heat so it is hot but not boiling while you cook the couscous.

Toast couscous

In a wide, deep skillet or sauté pan, melt 2 tbs butter over medium heat. Add the diced onion and sauté 4-5 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add the pearled couscous and toast, stirring frequently, 3-4 minutes until edges are lightly golden.

Deglaze

Pour in the optional 1 tbs white wine to deglaze the pan, stirring until mostly evaporated (about 1 minute).

Simmer risotto-style

Begin adding the warm broth one 1/2-cup to 1-cup at a time, stirring frequently and allowing the couscous to absorb most of the liquid before adding more. Continue this process for 12-14 minutes total, tasting occasionally: couscous should be tender but slightly firm (al dente) and a creamy texture should develop as starches release.

Season

Stir in 1 tsp salt and 1/2 tsp black pepper toward the end of cooking; adjust to taste.

Blanch broccoli

While couscous cooks, bring a small pot of salted water to a boil. Add broccoli florets and blanch 1 minute until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Add peas and broccoli

When couscous is nearly done (after about 10-12 minutes), stir in the thawed green peas and blanched broccoli. Continue stirring and adding a little more broth if needed so the mixture remains creamy, cooking another 2 minutes to heat through.

Brighten

Stir in lemon zest and 1 tbs fresh lemon juice to the couscous mixture and taste for seasoning; adjust salt and pepper if necessary.

Finish risotto

Remove pan from heat. Stir in the remaining 1 tbs butter (if desired), 1/4 cup grated Parmesan (optional) and 1/2 cup crumbled feta. Fold gently until creamy and combined. If mixture seems too thick, add 1-2 tbs warm broth to loosen.

Assemble and garnish

Divide the couscous risotto among 4 plates or shallow bowls. Top with sliced rosemary chicken. Sprinkle remaining 1/4-1/2 cup crumbled feta over each serving, drizzle with 1 tsp extra-virgin olive oil across the bowls and scatter chopped parsley. Serve immediately.