Romesco Chicken & Poblano Pepper

with Currant Couscous

25 MIN

2 Servings

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with Boneless Chicken Breast Pieces

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.
11 Points value 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
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)

step-by-step

instructions

Cook Along

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.

3 Cook the chicken & vegetables

Meanwhile, pat the chicken dry with paper towels. Add to the bowl of sliced onion and pepper. Season with salt and pepper; stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and vegetables 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 and the chicken 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 chicken and vegetables and seasoned labneh. Garnish with the sliced green tops of the scallions. Enjoy!