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

Oven-Baked Chicken & Romesco Couscous

with Tomatoes, Currants & Labneh

25 MIN
+$9.49/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
9-12 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.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information Wellness

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

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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
Oven-Baked Chicken & Romesco Couscous with Tomatoes, Currants & Labneh
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • ½ lb Grape Tomatoes
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 1 cup Pearl Couscous
  • ¼ cup Labneh Cheese
  • ¾ cup Mirepoix
  • 4 Tbsps Dried Currants
  • 2 Single-Use Aluminum Trays
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. Between the two trays, evenly divide the tomatoes, couscous, romesco sauce, mirepoix, and currants. Add 1/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

Bake the trays & serve your dish
2 Bake the trays & serve your dish

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the trays 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 trays topped with the labneh. Enjoy!

Tips from Home Chefs

Get Plans

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. Between the two trays, evenly divide the tomatoes, couscous, romesco sauce, mirepoix, and currants. Add 1/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

2 Bake the trays & serve your dish

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the trays 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 trays topped with the labneh. Enjoy!

Bake the trays & serve your dish
Browse Steps
1 of 2