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

In a large pot over medium heat, soften the onion in the butter for 5 minutes. Add the carrots, garlic and couscous. Cook, stirring, for 2 minutes. Season with salt and pepper. Add the broth and carrot juice and bring to a boil. Cover and simmer for 20 minutes over low heat or until the couscous is al dente (see note). Add the spinach, cream and cheese. Stir well and adjust the seasoning.

Meanwhile, in a large skillet over high heat, brown the chicken in the oil for 3 minutes. Season with salt and pepper. Turn the chicken over and continue cooking for 1 minute or until cooked through. Serve the chicken with the couscous.

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