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
-
Time30 min
-
Servings4
-
NutritionEst. 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.
Get Cooking
fresh
ingredients
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
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.
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).
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!
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.
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).
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!
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