Chicken over Couscous Salad

with Spicy Sour Cream

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 450 calories

To elevate bites of oregano-seasoned chicken, we’re serving them over a flavorful bed of fluffy couscous mixed with smoky poblano pepper, sweet roasted peppers, and briny olives, then topping it all with a hot sauce-spiked sour cream.

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fresh
ingredients
Chicken over Couscous Salad with Spicy Sour Cream
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Yellow Couscous
  • 2 cloves Garlic
  • 1 Poblano Pepper
  • 1 Tbsp Hot Sauce
  • 1 oz Pitted Niçoise Olives
  • ¼ cup Sour Cream
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Sherry Vinegar
  • 1 tsp Whole Dried Oregano
step-by-step
instructions
Prepare the ingredients & make the spicy sour cream:
1 Prepare the ingredients & make the spicy sour cream:

Wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using the flat side of your knife, smash the remaining clove once. Roughly chop the olives and roasted peppers. Combine in a bowl. Cut out and discard the stem, ribs, and seeds of the poblano pepper; medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream, hot sauce, and 2 tablespoons of water. Taste, then season with salt and pepper if desired. 

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm.

Cook the couscous:
3 Cook the couscous:

Meanwhile, in a medium pot, combine the couscous, smashed garlic clove, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Carefully remove and discard the garlic clove. Fluff with a fork. Cover to keep warm. 

Cook the poblano pepper:
4 Cook the poblano pepper:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. 

Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the cooked poblano pepper, chopped olives and roasted peppers, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken. Drizzle with the spicy sour cream. Enjoy! 

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Prepare the ingredients & make the spicy sour cream:
1 Prepare the ingredients & make the spicy sour cream:

Wash and dry the fresh produce. Peel 2 cloves of garlic. Roughly chop 1 clove. Using the flat side of your knife, smash the remaining clove once. Roughly chop the olives and roasted peppers. Combine in a bowl. Cut out and discard the stem, ribs, and seeds of the poblano pepper; medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream, hot sauce, and 2 tablespoons of water. Taste, then season with salt and pepper if desired. 

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm.

Cook the chicken:
Cook the couscous:
3 Cook the couscous:

Meanwhile, in a medium pot, combine the couscous, smashed garlic clove, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Carefully remove and discard the garlic clove. Fluff with a fork. Cover to keep warm. 

4 Cook the poblano pepper:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. 

Cook the poblano pepper:
Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the cooked poblano pepper, chopped olives and roasted peppers, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken. Drizzle with the spicy sour cream. Enjoy!