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Honey Mustard Israeli Couscous "Risotto" Recipe

Ingredients

How to make it

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Make a bed of couscous on a plate and top with the chicken.

Reviews & Comments 2

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  • elgourmand2 8 years ago
    Great combo Now if I can just get one of my mates to bring up some Couscous from Kiwi I'll have a go.
    Was this review helpful? Yes Flag
  • christinem 13 years ago
    This sounds really, REALLY good!!!!!
    Was this review helpful? Yes Flag

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icecreamuffin Abilene, TX

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