1/2c.uncooked pearl cous cousalso known as Israeli cous cous
1 1/2tsp.minced garlic
2tsp.chopped fresh rosemary
6c.chicken broth
1/4c.chopped fresh parsley
Instructions
Preheat the broiler with the oven rack 6 to 8 inches from the heat. Line a baking sheet with aluminum foil, and coat with cooking spray.
Gently combine the chicken, egg white, salt, pepper, additional seasoning if using and half of the Parmesan. Scoop the mixture into meatballs using a 1-inch cookie scoop, and place the meatballs on the prepared baking sheet. Broil until the meatballs are lightly browned, about 6 minutes.
Heat the oil in a large Dutch oven over medium high. Add the onion, carrot, and celery; cook, stirring often, until the onion is tender, about 6 minutes.
Add the couscous, garlic, and rosemary; cook, stirring often, until the couscous is lightly toasted, about 2 minutes.
Stir in the chicken broth, and bring to a boil. Add the meatballs, and cook until the couscous is tender and the meatballs are cooked through, 15 to 20 minutes.
Top with the parsley and remaining half of the Parmesan.