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Moroccan-Style Chicken & Couscous
with Dates & Yogurt
35 MIN
2 Servings
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 Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
600 Calories Or Less
-
NutritionPER SERVING
-
Calories600 Cals (est.)
View Full Nutrition
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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 Pearl Couscous
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6 oz Carrots
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2 Scallions
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2 tsps Honey
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½ cup Plain Nonfat Greek Yogurt
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1½ Tbsps Red Harissa Paste
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1 oz Dried Medjool Dates
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1 Lemon
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3 Tbsps Romesco Sauce (Contains Almonds)
step-by-step
instructions
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.
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.
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!
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.
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.
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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