Nutritionist's Pick

Moroccan-Style Chicken & Couscous

with Romesco Sauce, Dates & Yogurt

35 MIN

2 Servings

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From the Test Kitchen

For this flavor-packed dish, we're marinating tender bites of chicken with harissa and honey 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

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600 Calories or Less Nutritionist's Pick

Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

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
3 Tbsps Romesco Sauce (Contains Almonds)
1 oz Dried Medjool Dates

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the chicken

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. 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, whisk together the honey, harissa paste, and a drizzle of olive oil. 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 & finish the couscous

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; 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 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!