Seared Chicken & Pearl Couscous with Crispy Capers & Blood Orange Sauce

Seared Chicken & Pearl Couscous

with Crispy Capers & Blood Orange Sauce

Group Created with Sketch. 45 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.
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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving

Tonight’s dish is inspired by the cuisines of the Mediterranean, where bright, lively flavors reign supreme. To serve with our chicken and pearl couscous (named for its larger, round shape), we’re making a pan sauce that gets a citrusy pop from the fresh juice of a blood orange. (A bit of tangy verjus balances the blood orange's distinct flavor.) A simple garnish of pan-fried capers adds a briny layer to complement the sweet pan sauce and nutty sautéed broccoli.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the broccoli into florets. Peel and thinly slice the shallot. Halve the orange and squeeze the juice into a bowl, straining out any seeds.

Cook the couscous:
2 Cook the couscous:

Add the couscous to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Set aside in a warm place.

Fry the capers:
3 Fry the capers:

While the couscous cooks, place a paper towel on a clean, dry work surface; spread the capers on top. Using a second paper towel, gently pat or roll the capers to thoroughly dry. In a large, high-sided pan (or pot), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a caper sizzles immediately when added to the pan, add the dried capers and cook, stirring occasionally, 1 to 2 minutes, or until crispy. Leaving the oil in the pan, carefully transfer the fried capers to a paper towel-lined plate and set aside in a warm place.

Cook the broccoli & finish the couscous:
4 Cook the broccoli & finish the couscous:

While the couscous continues to cook, add the broccoli to the pan of reserved oil; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 5 to 7 minutes, or until slightly softened. Add the onion and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is lightly browned and softened. Transfer to the pot of cooked couscous. Stir in ¼ of the verjus; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

Cook the chicken:
5 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Make the sauce & plate your dish:
6 Make the sauce & plate your dish:

Add the orange juice, remaining verjus and 2 tablespoons of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the liquid has reduced in volume by about half. Turn off the heat; season with salt and pepper to taste. Slice the cooked chicken crosswise. Divide the finished couscous between 2 dishes. Top with the sliced chicken and sauce. Garnish with the fried capers. 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
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the broccoli into florets. Peel and thinly slice the shallot. Halve the orange and squeeze the juice into a bowl, straining out any seeds.

2 Cook the couscous:

Add the couscous to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Set aside in a warm place.

Cook the couscous:
Fry the capers:
3 Fry the capers:

While the couscous cooks, place a paper towel on a clean, dry work surface; spread the capers on top. Using a second paper towel, gently pat or roll the capers to thoroughly dry. In a large, high-sided pan (or pot), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a caper sizzles immediately when added to the pan, add the dried capers and cook, stirring occasionally, 1 to 2 minutes, or until crispy. Leaving the oil in the pan, carefully transfer the fried capers to a paper towel-lined plate and set aside in a warm place.

4 Cook the broccoli & finish the couscous:

While the couscous continues to cook, add the broccoli to the pan of reserved oil; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 5 to 7 minutes, or until slightly softened. Add the onion and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is lightly browned and softened. Transfer to the pot of cooked couscous. Stir in ¼ of the verjus; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

Cook the broccoli & finish the couscous:
Cook the chicken:
5 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

6 Make the sauce & plate your dish:

Add the orange juice, remaining verjus and 2 tablespoons of water to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the liquid has reduced in volume by about half. Turn off the heat; season with salt and pepper to taste. Slice the cooked chicken crosswise. Divide the finished couscous between 2 dishes. Top with the sliced chicken and sauce. Garnish with the fried capers. Enjoy!

Make the sauce & plate your dish: