Chicken Stew with Couscous, Spinach, and Parmesan

Ingredients

1. 3 tablespoons olive oil
2. 1 large onion, sliced
3. 1/2 cup pearl couscous (also called Israeli couscous)
4. 4 cloves garlic, chopped
5. 1 sprig fresh rosemary
6. 4 cups low-sodium chicken broth
7. 6 boneless, skinless chicken thighs (about 1 1/2 pounds total)
8. Kosher salt and black
9. 1 bunch spinach, stems discarded and roughly chopped
10. grated Parmesan, for serving

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and couscous. Cook, stirring occasionally, until the onion is soft and the couscous is lightly browned, 8 to 10 minutes. Add the garlic and rosemary. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. 
2. Add the broth, chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the couscous is tender, 15 to 20 minutes. Remove the chicken and, using 2 forks, coarsely shred; return it to the pot. Stir in the spinach.
3. Serve topped with the Parmesan. 

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