chicken or vegetable stock cups baby spinach cup freshly grated parmesan cheese instructions melt the butter in a large dutch oven over medium heat. add the leeks and mushrooms and cook, stirring occasionally, until the vegetables are tender, about minutes. stir in the couscous and cook until lightly...
strain the broth through a coffee filter or cheese cloth to remove most of the fat. set aside. when the chicken is cool enough to handle, remove the meat and discard the skin and the bones. set the meat aside. in the same large pot, heat tablespoon olive oil on medium-high heat. add the onions and leeks...