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 Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    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.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    fresh
    ingredients
    Romesco Chicken & Poblano Pepper with Currant Couscous
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Yellow Couscous
    • 1 Poblano Pepper
    • 1 Red Or Yellow Onion
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Tbsps Dried Currants
    • 2 cloves Garlic
    • 2 Scallions
    • ¼ cup Labneh Cheese
    • 1 oz Pitted Castelvetrano Olives
    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. 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.

    Cook the couscous
    Cook the fish
    3 Cook the fish

    Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Transfer to a plate; cover with foil to keep warm. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped olives. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat. Stir in the romesco sauce until thoroughly combined. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    Season the labneh & serve your dish
    5 Season the labneh & serve your dish

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

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