Italian-Style Chicken & Couscous with Carrots, Currants & Kale

Italian-Style Chicken & Couscous

with Carrots, Currants & Kale

35 MIN
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

This wholesome dish is brimming with bright, earthy Italian flavors thanks to the blend of classic herbs (like rosemary, sage, and oregano) that coats our seared chicken, and the fragrant basil pesto we’re stirring into fluffy couscous.
16 green SmartPoints® per serving
14 blue SmartPoints® per serving
14 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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Dietary Information

WW Recommended Diabetes Friendly Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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Nutrition Label
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fresh
ingredients
Italian-Style Chicken & Couscous with Carrots, Currants & Kale
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 2 cloves Garlic
  • 1 bunch Kale
  • 6 oz Carrots
  • 1 Tbsp Red Wine Vinegar
  • ½ cup Yellow Couscous
  • ⅓ cup Basil Pesto
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 2 Tbsps Dried Currants
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Separate the kale leaves from stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic

Cook & finish the couscous:
2 Cook & finish the couscous:

In a medium pot, combine the couscous and 3/4 cup of water. 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. Add the pesto; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the currants and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Transfer to a cutting board; slice crosswise. Serve the sliced chicken with the cooked vegetables and finished couscous. Enjoy!

An instant-read thermometer should register 165°F. 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Separate the kale leaves from stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic

2 Cook & finish the couscous:

In a medium pot, combine the couscous and 3/4 cup of water. 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. Add the pesto; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook & finish the couscous:
Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped kale and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the currants and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

4 Cook the chicken & serve your dish:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Transfer to a cutting board; slice crosswise. Serve the sliced chicken with the cooked vegetables and finished couscous. Enjoy!

An instant-read thermometer should register 165°F. 

Cook the chicken & serve your dish:
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