Moroccan-Style Chicken & Couscous

with Prunes & Yogurt

40 MIN

2 Servings

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From the Test Kitchen

For this flavor-packed dish, we’re simmering a tomato sauce studded with aromatic garlic, lightly sweet prunes, smoky harissa paste, and tender bites of chicken. A bed of couscous and tender carrots is perfect for soaking up any extra sauce.
9 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

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600 Calories or Less

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 cloves Garlic
2 Scallions
1 Tbsp Red Wine Vinegar
1 oz Prunes
2 tsps Honey
2 Tbsps Tomato Paste
½ cup Plain Nonfat Greek Yogurt
1½ Tbsps Red Harissa Paste

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. 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. Peel and roughly chop 2 cloves of garlic. Roughly chop the prunes; place in a bowl. Add the honey (kneading the packet before opening), harissa paste, half the vinegar, and 1/2 cup of warm water. Season with salt and pepper; stir to combine. Set aside to rehydrate, at least 10 minutes.

2 Cook the couscous

Meanwhile, add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil and the remaining vinegar. Stir to combine. Cover to keep warm.

3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle olive oil on medium-high until hot. Add the seasoned 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. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

4 Cook the carrots

In the pan of reserved fond, 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. Transfer to the pot of cooked couscous. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

5 Finish & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Carefully add the rehydrated prunes (including the liquid), tomato paste, and 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cooked chicken. Cook, stirring occasionally, 1 to 2 minutes, or until the chicken is coated and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Season the yogurt with salt and pepper. Serve the finished couscous topped with the finished chicken and sauce and seasoned yogurt. Garnish with the sliced green tops of the scallions. Enjoy!