Chicken Cutlets with Creamy Israeli Couscous | RICARDO

Ingredients

• 1 large onion, chopped
• 2 tbsp butter
• 4 carrots, peeled and sliced into 1/2-inch (1 cm) rounds
• 1 garlic clove, chopped
• 1 cup (225 g) Israeli couscous
• 1 cup (250 ml) chicken broth
• 1 cup (250 ml) carrot juice
• 2 cups (50 g) baby spinach, roughly chopped
• 1/4 cup (60 ml) 35% or 15% cream
• 1/4 cup (20 g) Parmesan cheese, freshly grated
• 1 1/2 lb (675 g) chicken cutlets
• 2 tbsp (30 ml) olive oil