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Ingredients

• 3 boneless skinless chicken breasts, thawed
• 1 & 1/2 cups uncooked israeli couscous
• 1/4 cup mustard of your choice (I used dill mustard)
• 1/2 cup honey, divided into 1/4 cups
• 1 leek, sliced
• 1/2 large yellow onion, sliced
• 1/2 cauliflower head, chopped
• 2 medium carrots, peeled & chopped
• 1 large celery stock, chopped
• 2 garlic cloves, minced
• olive oil
• dry white wine
• a handful of fresh cilantro, chopped
• chicken rub: salt, freshly ground black pepper, coriander, garlic powder, ground ginger, nutmeg

Description

I Call This A "risotto" Because The Israeli Couscous Is Cooked In The Juices Of The Honey-mustard Chicken, And Ends Up Having The Creamy Consistency Of A Risotto. This Sweet And Tangy Dish Has Lots Of Veggies And Is Quick And Easy To Mak

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