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

Harissa-Honey Chicken & Couscous Skillet

with Lemon Labneh & Currants

30 MIN
+$0.95/serving 2 Servings
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    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.
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    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
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    fresh
    ingredients
    Harissa-Honey Chicken & Couscous Skillet with Lemon Labneh & Currants
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Yellow Couscous
    • 2 Scallions
    • 2 Tbsps Dried Currants
    • 1 Poblano Pepper
    • 1 Lemon
    • 6 oz Carrots
    • 1 Tbsp Capers
    • ¼ cup Labneh Cheese
    • 1 Tbsp Red Harissa Paste
    • 2½ Tbsps Vegetable Demi-Glace
    • 2 tsps Honey
    time-saving
    tips & techniques
    Marinate the shrimp
    1 Marinate the shrimp

    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 shrimp dry with paper towels; remove the tails. 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 sliced carrots, diced pepper, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the marinated shrimp. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the shrimp are slightly opaque.

    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 shrimp are opaque and 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

    Marinate the shrimp
    1 Marinate the shrimp

    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 shrimp dry with paper towels; remove the tails. 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 sliced carrots, diced pepper, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the marinated shrimp. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the shrimp are slightly opaque.

    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 shrimp are opaque and 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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