- 1 1/2 cups chicken broth
- 1 tablespoon unsalted butter
- 1/4 cup golden raisins, chopped
- 1 1/2 cups plain couscous
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 1/2 pounds chicken tenders, cut into bite-size pieces
- Salt and freshly ground pepper
- 2 medium leeks
- 1 cup dry white wine (eyeball it)
- 1/4 cup flat-leaf parsley, chopped
- Heat the chicken broth and the butter in a medium saucepan. (Use a pan with a tight-fitting lid.) When the broth boils, add the raisins and the couscous. Take the saucepan off the heat. Stir the couscous and place the lid on the pan. Let stand.
- Heat a large nonstick skillet over medium-high heat. Add the EVOO, 2 turns of the pan. Add the chicken in a single layer, season with salt and pepper, and cook, turning occasionally, until browned all over, 3 to 4 minutes.
- While the chicken works, trim the tough tops and root ends from the leeks. Cut the remaining white and tender green parts in half lengthwise, then cut the leeks into 1-inch half-moons. Place the leeks in a colander and run cold water over them. Separate the layers to release the dirt and grit. Rinse the leeks well, then drain.
- Stir the leeks into the chicken and wilt for 2 to 3 minutes. Add the wine and let it cook down by half, 3 to 4 minutes. The leeks should be tender, with some bright green color, and the chicken should be cooked through.
- Fluff the couscous with a fork and stir in the parsley. Spoon a bed of couscous onto dinner plates and top with the chicken and leeks.