Romesco Chicken & Poblano Pepper with Currant Couscous & Labneh

Romesco Chicken & Poblano Pepper

with Currant Couscous & Labneh

25 MIN
2 Servings
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From the Test Kitchen

This flavor-packed dish features our new romesco sauce—a bold, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and garlic—which we’re using to coat a mix of tender chicken, onion, and poblano pepper. It all comes together over a bed of fluffy couscous studded with currants for pops of sweet flavor.
15 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Romesco Chicken & Poblano Pepper with Currant Couscous & Labneh
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Yellow Couscous
  • 1 Poblano Pepper
  • 1 Red Onion
  • 2 cloves Garlic
  • 2 Scallions
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Dried Currants
  • 1 oz Castelvetrano Olives
  • ¼ cup Labneh Cheese
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pit and roughly chop the olives. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a large bowl, combine the sliced onion and sliced pepper.

Cook the couscous:
2 Cook the couscous:

In a small pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the couscous, currants, a big pinch of salt, and 3/4 cup of water (carefully, as the liquid may splatter). Stir to combine. 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. Fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Meanwhile, pat the chicken dry with paper towels; add to the bowl of sliced onion and pepper. Season with salt and pepper; stir to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and vegetables in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped olives. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat. Stir in the romesco sauce until thoroughly combined. Taste, then season with salt and pepper if desired.

Season the labneh & serve your dish:
4 Season the labneh & serve your dish:

Meanwhile, in a bowl, combine the labneh and 1/2 teaspoon of olive oil; season with salt and pepper. Serve the cooked couscous topped with the cooked chicken and vegetables and seasoned labneh. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pit and roughly chop the olives. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a large bowl, combine the sliced onion and sliced pepper.

2 Cook the couscous:

In a small pot, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the couscous, currants, a big pinch of salt, and 3/4 cup of water (carefully, as the liquid may splatter). Stir to combine. 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. Fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook the couscous:
Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Meanwhile, pat the chicken dry with paper towels; add to the bowl of sliced onion and pepper. Season with salt and pepper; stir to coat. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and vegetables in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped olives. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat. Stir in the romesco sauce until thoroughly combined. Taste, then season with salt and pepper if desired.

4 Season the labneh & serve your dish:

Meanwhile, in a bowl, combine the labneh and 1/2 teaspoon of olive oil; season with salt and pepper. Serve the cooked couscous topped with the cooked chicken and vegetables and seasoned labneh. Garnish with the sliced green tops of the scallions. Enjoy!

Season the labneh & serve your dish:
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