Romesco Chicken & Poblano Pepper with Currant Couscous & Labneh

Romesco Chicken & Poblano Pepper

with Currant Couscous & Labneh

25 MIN
2 Servings
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  • with Chopped Chicken Breast
    includes 10 oz No Added Hormones, Antibiotic-Free Chopped Chicken Breast
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  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
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  • with Chopped Chicken Breast

    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.
    15 green SmartPoints® per serving
    13 blue SmartPoints® per serving
    13 purple SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Wellness Details Wellness

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

    WW Recommended Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    fresh
    ingredients
    Romesco Chicken & Poblano Pepper with Currant Couscous & Labneh
    Title
    • 10 oz Chopped Chicken Breast
    • ½ cup Yellow Couscous
    • 1 Poblano Pepper
    • 1 Red Onion
    • 2 cloves Garlic
    • 2 Scallions
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Tbsps Dried Currants
    • 1 oz Castelvetrano Olives
    • ¼ cup Labneh Cheese
    time-saving
    tips & techniques
    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. Pit and 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.

    Cook the couscous
    2 Cook the couscous

    In a small pot, heat 2 teaspoons 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. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the chicken & vegetables
    3 Cook the chicken & vegetables

    Meanwhile, pat the chicken dry with paper towels. Transfer 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 1/2 teaspoon 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. Carefully stir in the romesco sauce until thoroughly combined. Taste, then season with salt and pepper if desired.

    Season the labneh & serve your dish
    4 Season the labneh & serve your dish

    Meanwhile, in a bowl, combine the labneh and a drizzle of olive oil; season 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! 

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    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. Pit and 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 2 teaspoons 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. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the couscous
    Cook the chicken & vegetables
    3 Cook the chicken & vegetables

    Meanwhile, pat the chicken dry with paper towels. Transfer 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 1/2 teaspoon 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. Carefully 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, in a bowl, combine the labneh and a drizzle of olive oil; season 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! 

    Season the labneh & serve your dish
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