Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. But this “risotto” uses pearl couscous (which actually is a pasta) instead of rice and a cooking method that produces “grains” with a creamy consistency. Scallions, carrot and sun-dried tomatoes are sautéed to develop a rich, subtly sweet flavor base. Cooked shredded chicken, stirred in at about the midpoint, turns the dish into a one-pot meal. You can use chicken you’ve cooked yourself, or for ease, grab a store-bought rotisserie bird.