Substituting pearl couscous for risotto rice, makes this delicious dish the perfect comfort food. Topped with grilled chicken and finished with plenty of parmesan cheese.
30 Minutes. Quick, warming and deliciously good!
2 x 180g Australian free range chicken breast
1 cup pearl couscous
2 sprigs thyme
625ml natural chicken stock
2 garlic cloves
1/2 cup grated parmesan
Remove leaves of thyme and discard the stem. In a bowl, combine chicken with a drizzle of olive oil, HALF the thyme leaves, salt and pepper.
Prepare veg & cook risotto
Roughly chop the tomato. Crush the garlic. Bring a large pot to a medium to high heat with a drizzle of olive oil. Sauté the tomatoes for 2 minutes. Add the garlic and remaining thyme leaves. Season with salt and pepper then sauté for a further minute. Stir the couscous in for 2 minutes. Add the stock, reduce heat to a simmer for 15 minutes. Stir once every couple of minutes. Remove from heat then stir through the parmesan.
While the risotto is cooking, heat a large non-stick fry pan or grill pan to a medium to high heat. Place chicken into the pan and cook for 8 minutes, turning every 2 minutes. Remove from the pan, cover with foil and rest.
Serve risotto onto plates and top with chicken breast and a drizzle of olive oil.
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