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Seared Chicken & Harissa Couscous
with Tzatziki & Sautéed Carrots
30 minWellness at Blue Apron
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4 Servings
- Est. 510 Cals/serving
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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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fresh
ingredients
Title
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1 cup Yellow Couscous
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4 Boneless, Skinless Chicken Breasts
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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
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!
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