Oven-Baked Chicken & Romesco Couscous with Tomatoes, Currants & Labneh
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Oven-Baked Chicken & Romesco Couscous

with Tomatoes, Currants & Labneh

25 MIN
2 Servings
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    From the Test Kitchen

    Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! In this dish, you'll coat chicken breasts in our bold, warming shawarma spice blend before baking them over a hearty bed of romesco couscous, juicy tomatoes, and sweet currants.
    11-14 PersonalPoints range 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
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    fresh
    ingredients
    Oven-Baked Chicken & Romesco Couscous with Tomatoes, Currants & Labneh
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ½ cup Pearl Couscous
    • 4 oz Grape Tomatoes
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    • ¼ cup Labneh Cheese
    • ⅓ cup Mirepoix
    • 2 Tbsps Dried Currants
    • 1 Single-Use Aluminum Tray
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the base
    1 Prepare the base

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. In the tray, combine the tomatoes, couscous, romesco sauce, mirepoix, and currants. Add 1/4 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.

    Bake the tray & serve your dish
    2 Bake the tray & serve your dish

    Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 20 to 22 minutes, or until the couscous is tender and the chicken is cooked through.* Remove from the oven. Carefully remove the foil. Serve the baked tray topped with the labneh. Enjoy!

    Tips from Home Chefs

    Oven-Baked Chicken & Romesco Couscous

    Prepare the base
    1 Prepare the base

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. In the tray, combine the tomatoes, couscous, romesco sauce, mirepoix, and currants. Add 1/4 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.

    2 Bake the tray & serve your dish

    Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 20 to 22 minutes, or until the couscous is tender and the chicken is cooked through.* Remove from the oven. Carefully remove the foil. Serve the baked tray topped with the labneh. Enjoy!

    Bake the tray & serve your dish
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