Creamy Chicken and Broccoli Pearl Couscous
In collaboration with
Laura Beaulé - Dash of Honey
Make your leftover chicken shine in this creamy pearl couscous with broccoli—a complete, comforting meal perfect for a quick, zero-waste dinner.
Fillets
Breasts
Casseroles and gratins
Pasta and risotto
One pot and Sheet Pan
Skillet
Winter season
Lunch
Quick recipes
Routine Ready Recipes
4
Portions
15 min
Prepping
20 min
Cooking
Recipe
Easy
Ingredients
- 1 pack Exceldor chicken breast fillets (450 g), cooked and cut into small pieces (about 2 ½ cups)
- 1 pack Exceldor chicken breasts, cooked and cut into small pieces (about 2 ½ cups)
- 875 ml (3 ½ cups) chicken broth
- 45ml (3 tbsp) olive oil
- 2 heads of broccoli, cut into florets
- 2 French shallots, chopped
- 3 cloves garlic, chopped
- 500 ml (2 cups) pearl couscous
- 180 ml (¾ cup) white wine
- ± 200 g Fromagerie Bergeron Raclette Cheese Le Fin Renard (about 20 slices)
- 125 ml (½ cup) 15% cooking cream
- 1 pack Exceldor chicken breast fillets (450 g), cooked and cut into small pieces (~625 ml / 2 ½ cups)
- Zest of 1 lemon
- Microgreens or chopped parsley, for garnish
Directions
Click the steps to erase them.
- Warm up the chicken broth in a medium saucepan over low heat.
- 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.
- Reduce heat to medium. In the same skillet, sauté the French shallots and garlic in 1 tbsp of olive oil for 2 minutes.
- Add the pearl couscous and toast for 1 minute to coat well. Season lightly.
- Deglaze with white wine and let it reduce completely.
- 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.
- Stir in the raclette cheese and the cooking cream. Mix until the cheese is fully melted and the texture is creamy.
Add the cooked chicken and the reserved broccoli. Stir in the lemon zest and adjust seasoning to taste. - Serve immediately, topped with microgreens or chopped parsley and a bit of freshly cracked pepper.