Harissa-Honey Chicken & Couscous Skillet with Lemon Labneh & Currants
Easy Prep & Cleanup

Harissa-Honey Chicken & Couscous Skillet

with Lemon Labneh & Currants

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
    • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this one-skillet dish, we'll marinate our chicken in a sweet and spicy combination of honey and harissa paste, then cook it with poblano pepper, carrots, yellow couscous and more. We'll finish the dish with a drizzle of cooling lemon labneh.
    10-14 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Harissa-Honey Chicken & Couscous Skillet with Lemon Labneh & Currants
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Yellow Couscous
    • 2 Scallions
    • 1 Lemon
    • 1 Poblano Pepper
    • 6 oz Carrots
    • 2 Tbsps Dried Currants
    • 1 Tbsp Capers
    • ¼ cup Labneh Cheese
    • 1 Tbsp Red Harissa Paste
    • 2½ Tbsps Vegetable Demi-Glace
    • 2 tsps Honey
    time-saving
    tips & techniques
    How To: Quarter and Deseed a Lemon
    How To: Chop Scallions
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Marinate the chicken
    1 Marinate the chicken

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Quarter and deseed the lemon. In a medium bowl, combine the harissa paste, honey (kneading the packet before opening), the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Stir to combine. Pat the chicken dry with paper towels; season with salt and pepper. Transfer to the bowl of harissa-honey mixture. Stir to coat. Set aside to marinate at least 10 minutes.  

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, immediately after handling.

    Start the skillet
    3 Start the skillet

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the marinated chicken (including any marinade), sliced carrots, diced pepper, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until lightly browned and the vegetables are softened.

    Finish the skillet
    4 Finish the skillet

    Add the couscous, currants, and capers to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the demi-glace and 3/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover tightly with a lid (or foil) and let stand 6 to 8 minutes, or until the water has been absorbed, the couscous is tender, and the chicken is cooked through. Taste, then season with salt and pepper if desired.

    Make the lemon labneh & serve your dish
    5 Make the lemon labneh & serve your dish

    Meanwhile, in a bowl, combine the labneh, the juice of the remaining lemon wedges, and up to 1 tablespoon of water, depending on your desired consistency; season with salt and pepper. Serve the finished skillet drizzled with the lemon labneh. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

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    Harissa-Honey Chicken & Couscous Skillet

    Marinate the chicken
    1 Marinate the chicken

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Quarter and deseed the lemon. In a medium bowl, combine the harissa paste, honey (kneading the packet before opening), the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Stir to combine. Pat the chicken dry with paper towels; season with salt and pepper. Transfer to the bowl of harissa-honey mixture. Stir to coat. Set aside to marinate at least 10 minutes.  

    2 Prepare the ingredients

    Meanwhile, peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, immediately after handling.

    Prepare the ingredients
    Start the skillet
    3 Start the skillet

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the marinated chicken (including any marinade), sliced carrots, diced pepper, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until lightly browned and the vegetables are softened.

    4 Finish the skillet

    Add the couscous, currants, and capers to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the demi-glace and 3/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover tightly with a lid (or foil) and let stand 6 to 8 minutes, or until the water has been absorbed, the couscous is tender, and the chicken is cooked through. Taste, then season with salt and pepper if desired.

    Finish the skillet
    Make the lemon labneh & serve your dish
    5 Make the lemon labneh & serve your dish

    Meanwhile, in a bowl, combine the labneh, the juice of the remaining lemon wedges, and up to 1 tablespoon of water, depending on your desired consistency; season with salt and pepper. Serve the finished skillet drizzled with the lemon labneh. Garnish with the sliced green tops of the scallions. Enjoy!

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