Romesco Chicken & Bell Pepper with Currant Couscous

Romesco Chicken & Bell Pepper

with Currant Couscous

25 MIN
+$1.99/serving 2 Servings
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Available Options

  • with Ground Pork Chorizo
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
    Wellness
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
    • with Ground Pork Chorizo

    From the Test Kitchen

    This flavor-packed dish features our romesco sauce—a smoky, Spanish-style sauce made with almonds, roasted red peppers, tomatoes, and garlic—which we’re using to coat a mix of tender chicken, onion, and bell pepper. It all comes together over a bed of fluffy couscous studded with currants for pops of sweet flavor.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    Nutrition Label
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    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
    Romesco Chicken & Bell Pepper with Currant Couscous
    Title
    • 10 oz Pork Chorizo
    • ½ cup Yellow Couscous
    • 1 Red Onion
    • 2 cloves Garlic
    • 1 Bell Pepper
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Scallions
    • 2 Tbsps Dried Currants
    • ¼ cup Labneh Cheese
    • 1 oz Pitted Castelvetrano Olives

    Romesco Chicken & Bell Pepper

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the olives. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. In a large bowl, combine the sliced onion and sliced pepper.

    2 Cook the couscous

    In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the couscous, currants, a big pinch of salt, and 3/4 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the couscous
    Cook the chorizo & vegetables
    3 Cook the chorizo & vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo and sliced onion and pepper; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the chopped olives. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chorizo is cooked through. Turn off the heat. Stir in the romesco sauce until thoroughly combined. Taste, then season with salt and pepper if desired.

    4 Season the labneh & serve your dish

    Meanwhile, season the labneh with salt and pepper. Serve the cooked couscous topped with the cooked chorizo and vegetables and seasoned labneh. Garnish with the sliced green tops of the scallions. Enjoy!

    Season the labneh & serve your dish
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