Honey Mustard Israeli Couscous risotto |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I call this a risotto because the israeli couscous is cooked in the juices of the honey-mustard chicken, and ends up having the creamy consistency of a risotto. This sweet and tangy dish has lots of veggies and is quick and easy to make! Read more ! Ingredients:
3 boneless skinless chicken breasts, thawed |
1 & 1/2 cups uncooked israeli couscous |
1/4 cup mustard of your choice (i used dill mustard) |
1/2 cup honey, divided into 1/4 cups |
1 leek, sliced |
1/2 large yellow onion, sliced |
1/2 cauliflower head, chopped |
2 medium carrots, peeled & chopped |
1 large celery stock, chopped |
2 garlic cloves, minced |
olive oil |
dry white wine |
a handful of fresh cilantro, chopped |
chicken rub: salt, freshly ground black pepper, coriander, garlic powder, ground ginger, nutmeg |
Directions:
1. Rub chicken breasts with seasonings. Mix the mustard and 1/4 cup of the honey together and brush on the chicken. Set the excess aside.
2. Heat olive oil in a dutch oven on medium high; brown the chicken for about 3 minutes on each side, then turn down the heat. Deglaze with a splash of wine. Cover and cook chicken for about 20 minutes, or until no longer pink in the middle. When done, remove the chicken to a cutting board and let it rest for at least 5 minutes. Slice chicken to desired size, or leave them whole.
3. Meanwhile, cook the couscous normally (2 cups water to 1 &1/2 cups couscous) in a separate covered pan, about 20 minutes. When done, remove from heat and set aside.
4. Heat olive oil in a large heavy pan, and saute the leek, onion, cauliflower, carrots, celery, and garlic for about 5 minutes, until they have color and have started to soften. Season with a bit of salt & pepper, then deglaze with a splash of wine.
5. Scrape all of the veggies into the dutch oven, and add the couscous. Stir in the rest of the mustard and honey, and cook for about 5 minutes. Stir in the cilantro right before serving.
6. Make a bed of couscous on a plate and top with the chicken.
|
|