We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Chicken & Harissa Couscous
with Tzatziki & Sautéed Carrots
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
-
4 Servings
- Est. 510 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Mediterranean flavors abound in this dish thanks to the side of couscous cooked with smoky harissa, sweet bites of currants, and tangy lemon purée that we’re serving with oregano-seasoned chicken. A dollop of cooling tzatziki (or cucumber yogurt) perfectly balances the bold flavors of the dish.
Get Cooking
fresh
ingredients
Title
-
1 cup Yellow Couscous
-
4 Boneless, Skinless Chicken Breasts
-
½ lb Sweet Peppers
-
2 cloves Garlic
-
1 Tbsp Red Harissa Paste
-
1 bunch Mint
-
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
tried-and-true
kitchen tools
step-by-step
instructions
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. 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, then 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.
3
Cook & finish 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. Taste, then season with salt and pepper if desired. Cover to keep warm.
4
Cook the carrots:
Meanwhile, in the same pan, heat half the ghee on medium-high until melted. Add the quartered carrots 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). Taste, then season with salt and pepper if desired.
5
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the finished couscous, cooked carrots, and tzatziki. Garnish with the mint leaves (tearing before adding). Enjoy!
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. 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, then 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.
3
Cook & finish 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. Taste, then season with salt and pepper if desired. Cover to keep warm.
4
Cook the carrots:
Meanwhile, in the same pan, heat half the ghee on medium-high until melted. Add the quartered carrots 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). Taste, then season with salt and pepper if desired.
5
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the finished couscous, cooked carrots, and tzatziki. Garnish with the mint leaves (tearing before adding). Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered