Creamy Chicken and Broccoli Pearl Couscous

In collaboration with Dash of Honey and Exceldor, here's the comforting recipe you need for your winter evenings!

Cooking :

20 minutes

Preparation :

15 minutes

Servings:

4
Couscous perlé crémeux poulet et brocoli

Ingredients and preparation

Ingredients

  • 3 ½ cups chicken broth
  • 3 tbsp olive oil
  • 2 heads of broccoli, cut into florets
  • 2 French shallots, chopped
  • 3 cloves garlic, chopped
  • 2 cups pearl couscous
  • ¾ cup white wine
  • ± 200 g Fromagerie Bergeron Le Fin Renard Raclette Cheese (about 20 slices, original)
  • ½ cup 15% cooking cream
  • 1 pack Exceldor chicken breast fillets (450 g), cooked and cut into small pieces (about 2 ½ cups)
  • Zest of 1 lemon
  • Microgreens or chopped parsley, for garnish

Preparation

  1. Warm up 3 ½ cups of chicken broth in a medium saucepan over low heat.
  2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add broccoli florets and cook for 2 to 4 minutes, until lightly browned but still crisp. Season with salt, then set aside on a plate.
  3. Reduce heat to medium. In the same skillet, sauté 2 chopped French shallots and 3 chopped garlic cloves in 1 tbsp of olive oil for 2 minutes.
  4. Add 2 cups of pearl couscous and toast for 1 minute to coat well. Season lightly.
  5. Deglaze with ¾ cup of white wine and let it reduce completely.
  6. Add about 1 cup of warm broth at a time, stirring often and waiting until most of the liquid is absorbed before adding more. Continue until the couscous is tender and creamy
  7. Stir in ± 200 g of raclette cheese and ½ cup of 15% cooking cream. Mix until the cheese is fully melted and the texture is creamy.
  8. Add 2 ½ cups of cooked chicken and the reserved broccoli. Stir in the zest of 1 lemon and adjust seasoning to taste.
  9. Serve immediately, topped with microgreens or chopped parsley and a bit of freshly cracked pepper.
Couscous perlé crémeux poulet et brocoli
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