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

Oven-Baked Chicken & Romesco Couscous

with Tomatoes, Currants & Labneh

25 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
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Dietary Information Wellness

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

WW Recommended Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Oven-Baked Chicken & Romesco Couscous with Tomatoes, Currants & Labneh
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Pearl Couscous
  • ½ lb Grape Tomatoes
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 4 Tbsps Dried Currants
  • ¼ cup Labneh Cheese
  • ¾ cup Mirepoix
  • 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

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
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