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Seared Chicken & Harissa Couscous
with Tzatziki & Sautéed Carrots
30 MIN
4 Servings
From the Test Kitchen
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.
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NutritionPER SERVING
-
Calories510 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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1 cup Yellow Couscous
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½ lb Sweet Peppers
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2 cloves Garlic
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1 Tbsp Red Harissa Paste
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1 bunch Mint
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1 tsp Preserved Lemon Purée
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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2 Tbsps Dried Currants
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2 Tbsps Ghee
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1 Tbsp Red Wine Vinegar
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¾ lb Carrots
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1 tsp Whole Dried Oregano
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!
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