Romesco Chicken & Poblano Pepper with Currant Couscous

Romesco Chicken & Poblano Pepper

with Currant Couscous

25 MIN
+$3.99/serving 2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    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 poblano pepper. It all comes together over a bed of fluffy couscous studded with currants for pops of sweet flavor.

    Get Cooking

    Dietary Information Wellness

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

    600 Calories Or Less
    • Nutrition
    • Calories
      530 Cals (est.)
    Romesco Chicken & Poblano Pepper with Currant Couscous
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Yellow Couscous
    • 1 Poblano Pepper
    • 1 Red Onion
    • 2 cloves Garlic
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Scallions
    • 2 Tbsps Dried Currants
    • ¼ cup Labneh Cheese
    • 1 oz Castelvetrano Olives (May Contain Pits)

    Tips from Home Chefs

    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 (if necessary, remove the pits). 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. Thoroughly wash your hands immediately after handling. 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 shrimp & vegetables
    3 Cook the shrimp & vegetables

    Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned vegetables in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the seasoned shrimp and chopped olives. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables are softened and the shrimp are opaque and 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 shrimp 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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