Seared Chicken Over Pearl Couscous with Snow Peas & Goat Cheese Dressing
Trending

Seared Chicken Over Pearl Couscous

with Snow Peas & Goat Cheese Dressing

Group Created with Sketch. 35 min
Wellness 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.
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.
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.
500 Calories Or Less
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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
  • View All
    Nutrition Label
    Download

In this bright meal, flavorful spiced chicken thighs are served over fluffy pearl couscous, studded with a seasonal duo of crisp peas and juicy marinated tomatoes. A drizzle of our tangy, creamy goat cheese dressing brings it all together.

Get Cooking
fresh
ingredients
Seared Chicken Over Pearl Couscous with Snow Peas & Goat Cheese Dressing
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & marinate the tomatoes:
1 Prepare the ingredients & marinate the tomatoes:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a large bowl. Add the vinegar and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the peas crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. Roughly chop the parsley leaves and stems.

Cook the couscous & peas:
2 Cook the couscous & peas:

Add the couscous to the pot of boiling water and cook 4 minutes. Add the halved peas to the pot and continue to cook, 1 to 2 minutes, or until the couscous is tender and the peas are bright green. Drain thoroughly and rinse under cold water 1 to 2 minutes to stop the cooking process. Transfer to the bowl of marinated tomatoes and stir to combine. Season with salt and pepper to taste.

Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
GRILL: Pat the chicken dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Make the dressing:
4 Make the dressing:

In a bowl, combine the cheese, 1 tablespoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper and whisk until smooth.

  

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

Slice the cooked chicken crosswise. Serve the sliced chicken over the finished couscous and peas. Top with the dressing and chopped almonds and parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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
Prepare the ingredients & marinate the tomatoes:
1 Prepare the ingredients & marinate the tomatoes:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a large bowl. Add the vinegar and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the peas crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the almonds. Roughly chop the parsley leaves and stems.

2 Cook the couscous & peas:

Add the couscous to the pot of boiling water and cook 4 minutes. Add the halved peas to the pot and continue to cook, 1 to 2 minutes, or until the couscous is tender and the peas are bright green. Drain thoroughly and rinse under cold water 1 to 2 minutes to stop the cooking process. Transfer to the bowl of marinated tomatoes and stir to combine. Season with salt and pepper to taste.

Cook the couscous & peas:
Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
GRILL: Pat the chicken dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you will have extra). Grill the seasoned chicken 5 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board.

4 Make the dressing:

In a bowl, combine the cheese, 1 tablespoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper and whisk until smooth.

  

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

Slice the cooked chicken crosswise. Serve the sliced chicken over the finished couscous and peas. Top with the dressing and chopped almonds and parsley. Enjoy!