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Harissa-Honey Chicken & Couscous Skillet
with Lemon Labneh & Currants
30 MIN
+$0.95/serving
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.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories510 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 Tail-On Shrimp (Peeled & Deveined)
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½ cup Yellow Couscous
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2 Scallions
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2 Tbsps Dried Currants
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1 Poblano Pepper
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1 Lemon
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6 oz Carrots
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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 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.
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.
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 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.
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.
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