Seared Chicken & Harissa Couscous

with Tzatziki & Sautéed Carrots

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 510 calories

Mediterranean flavors abound in this dish thanks to a side of couscous tossed with smoky harissa, sweet bites of currants. and tangy lemon purée that we’re serving with oregano-seasoned chicken, and the creamy tzatziki (or cucumber yogurt) that brings it all together.

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fresh
ingredients
Seared Chicken & Harissa Couscous with Tzatziki & Sautéed Carrots
Title
  • 1 cup Yellow Couscous
  • 4 Boneless, Skinless Chicken Breasts
  • ½ lb Sweet Peppers
  • 2 cloves Garlic
  • 1 bunch Mint
  • 1 Tbsp Red Harissa Paste
  • 1 tsp Preserved Lemon Purée
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 Tbsps Dried Currants
  • 2 Tbsps Ghee
  • 1 Tbsp Red Wine Vinegar
  • ¾ lb Carrots
  • 1 tsp Whole Dried Oregano
step-by-step
instructions
Cook the chicken:
1 Cook the chicken:

Remove the ghee from the refrigerator to bring to room temperature. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. Rinse and wipe out the pan. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Medium dice. Peel the carrots; halve crosswise, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Pick the mint leaves off the stems.

Cook the couscous:
3 Cook the couscous:

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the couscous, currants, harissa paste, and 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. 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. Stir in the lemon purée and a drizzle of olive oil. Cover to keep warm.

Cook the carrots:
4 Cook the carrots:

Meanwhile, in the same pan, heat half the ghee on medium-high until melted. Add the carrot pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, remaining ghee, and 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the carrots are browned and softened. Turn off the heat. Stir in the vinegar (carefully, as the liquid may splatter).

Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the finished couscous with the sliced chicken, cooked carrots, and tzatziki. Garnish with the mint leaves (tearing before adding). Enjoy! 

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Cook the chicken:
1 Cook the chicken:

Remove the ghee from the refrigerator to bring to room temperature. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. Rinse and wipe out the pan. 

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Medium dice. Peel the carrots; halve crosswise, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Pick the mint leaves off the stems.

Prepare the ingredients:
Cook the couscous:
3 Cook the couscous:

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the couscous, currants, harissa paste, and 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. 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. Stir in the lemon purée and a drizzle of olive oil. Cover to keep warm.

4 Cook the carrots:

Meanwhile, in the same pan, heat half the ghee on medium-high until melted. Add the carrot pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, remaining ghee, and 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the carrots are browned and softened. Turn off the heat. Stir in the vinegar (carefully, as the liquid may splatter).

Cook the carrots:
Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the finished couscous with the sliced chicken, cooked carrots, and tzatziki. Garnish with the mint leaves (tearing before adding). Enjoy!