Moroccan-Style Chicken & Couscous with Dates & Yogurt
600 Calories or Less

Moroccan-Style Chicken & Couscous

with Dates & Yogurt

35 MIN
2 Servings
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600 Calories or Less
These meals contain 600 calories or less per serving. 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.
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  • 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

    For this flavor-packed dish, we're marinating tender bites of chicken with harissa, honey, and lemon before finishing it off with sweet dates and smoky romesco sauce. A bed of couscous and carrots is perfect for soaking up any extra sauce.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Moroccan-Style Chicken & Couscous with Dates & Yogurt
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Pearl Couscous
    • 6 oz Carrots
    • 2 Scallions
    • 2 tsps Honey
    • ½ cup Plain Nonfat Greek Yogurt
    • 1½ Tbsps Red Harissa Paste
    • 1 oz Dried Medjool Dates
    • 1 Lemon
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lemon crosswise; remove the seeds. Pit and roughly chop the dates; place in a medium bowl. Cover with 1/2 cup of warm water. Set aside to rehydrate at least 10 minutes. Pat the chicken dry with paper towels. In a large bowl, combine the honey, harissa paste, a drizzle of olive oil, and the juice of 1 lemon half. Add the prepared chicken; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Cook the couscous
    2 Cook the couscous

    Add the couscous to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.  

    Cook the carrots
    3 Cook the carrots

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Turn off the heat. Transfer to the pot of cooked couscous. Add a drizzle of olive oil; stir to combine. Cover to keep warm. Wipe out the pan.

    Cook the chicken
    4 Cook the chicken

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Add the rehydrated dates (draining before adding) and romesco sauce (carefully, as the liquid may splatter); stir to combine. Taste, then season with salt and pepper if desired.

    Season the yogurt & serve your dish
    5 Season the yogurt & serve your dish

    Meanwhile, in a bowl, combine the yogurt, the juice of the remaining lemon half, and 1 tablespoon of water; season with salt and pepper. Serve the finished couscous topped with the cooked chicken (including any sauce from the pan) and seasoned yogurt. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lemon crosswise; remove the seeds. Pit and roughly chop the dates; place in a medium bowl. Cover with 1/2 cup of warm water. Set aside to rehydrate at least 10 minutes. Pat the chicken dry with paper towels. In a large bowl, combine the honey, harissa paste, a drizzle of olive oil, and the juice of 1 lemon half. Add the prepared chicken; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    2 Cook the couscous

    Add the couscous to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.  

    Cook the couscous
    Cook the carrots
    3 Cook the carrots

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Turn off the heat. Transfer to the pot of cooked couscous. Add a drizzle of olive oil; stir to combine. Cover to keep warm. Wipe out the pan.

    4 Cook the chicken

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Add the rehydrated dates (draining before adding) and romesco sauce (carefully, as the liquid may splatter); stir to combine. Taste, then season with salt and pepper if desired.

    Cook the chicken
    Season the yogurt & serve your dish
    5 Season the yogurt & serve your dish

    Meanwhile, in a bowl, combine the yogurt, the juice of the remaining lemon half, and 1 tablespoon of water; season with salt and pepper. Serve the finished couscous topped with the cooked chicken (including any sauce from the pan) and seasoned yogurt. Garnish with the sliced green tops of the scallions. Enjoy!

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