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We recommend using a rasp-style grater to easily grate the Parmesan.
Season chicken with salt and pepper. Melt 1 tablespoon butter in Dutch oven over high heat. Add chicken and cook until lightly browned on all sides, about 6 minutes. Transfer to bowl; set aside.
Melt remaining 2 tablespoons butter in now-empty pot over medium heat. Stir in leeks and couscous and cook until leeks have softened and couscous is lightly toasted, 4 to 6 minutes. Add broth and 1 teaspoon salt and bring to boil. Reduce heat to medium-low, cover, and simmer until couscous is tender, about 12 minutes, stirring occasionally.
Return chicken and any accumulated juices to pot and continue to simmer, covered, until chicken registers 160 degrees, about 5 minutes longer. Off heat, stir in spinach, Parmesan, peas, and cream. Serve.