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Harissa-Honey Chicken & Couscous Skillet
with Lemon Labneh & Currants
30 MIN
2 Servings
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.
WW Recommended
-
NutritionPER SERVING
-
Calories600 Cals (est.)
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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
Title
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10 oz Boneless Chicken Breast Pieces
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½ cup Yellow Couscous
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2 Scallions
-
1 Lemon
-
1 Poblano Pepper
-
6 oz Carrots
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2 Tbsps Dried Currants
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1 Tbsp Capers
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¼ cup Labneh Cheese
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1 Tbsp Red Harissa Paste
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2½ Tbsps Vegetable Demi-Glace
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2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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