Seared Chicken & Saffron Couscous with Summer Squash & Red Bell Pepper

Seared Chicken & Saffron Couscous

with Summer Squash & Red Bell Pepper

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight’s dish highlights the vibrant flavors of Moroccan cuisine. Fluffy couscous gets a subtle, aromatic lift from saffron—an exquisite red spice. A bold, garlicky tomato sauce coats our chicken and a duo of tender summer vegetables: red bell pepper and squash (you may receive grey or green zucchini, or yellow squash). To top it all off, we’re making a classic aioli with mayonnaise and another touch of garlic.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Seared Chicken & Saffron Couscous with Summer Squash & Red Bell Pepper
Title
time-saving
tips & techniques
Rumi Saffron
Summer Squash
Couscous
Whole Canned Tomatoes
Almonds
Garlic
Red Bell Pepper
Yellow Onion
Parsley
Mayonnaise
How To: Peel Garlic
How To: Mince Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. In a bowl, combine the saffron, 1 cup of warm water, and a big pinch of salt. Roughly chop the almonds. Roughly chop the parsley leaves and stems. Peel and small dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Medium dice the squash. Place the tomatoes in a bowl; gently break apart with your hands. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

Cook the couscous:
2 Cook the couscous:

In a medium pot, combine the couscous, a big pinch of salt, and the saffron-water mixture. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Stir in the almonds, half the parsley, and a drizzle of olive oil; season with salt and pepper to taste. Set aside in a warm place.

Cook the chicken:
3 Cook the chicken:

While the couscous cooks, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a plate. Set aside in a warm place.

Start the vegetables:
4 Start the vegetables:

Add the onion to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Add the pepper and squash; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly softened.

Finish the vegetables & chicken:
5 Finish the vegetables & chicken:

Add the tomatoes and half the garlic paste to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the mixture is slightly thickened. Add the cooked chicken; cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste.

Make the aioli & serve your dish:
6 Make the aioli & serve your dish:

While the vegetables cook, in a bowl, whisk together the mayonnaise, 1 teaspoon of water, and as much of the remaining garlic paste as you’d like; season with salt and pepper to taste. Divide the cooked couscous and finished vegetables and chicken among 4 dishes. Garnish with the aioli and remaining parsley. Enjoy!

Tips from Home Chefs

Get Plans

Seared Chicken & Saffron Couscous

Prepare the ingredients:
How To: Peel Garlic
How To: Mince Garlic
1 Prepare the ingredients:

Wash and dry the fresh produce. In a bowl, combine the saffron, 1 cup of warm water, and a big pinch of salt. Roughly chop the almonds. Roughly chop the parsley leaves and stems. Peel and small dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Medium dice the squash. Place the tomatoes in a bowl; gently break apart with your hands. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

2 Cook the couscous:

In a medium pot, combine the couscous, a big pinch of salt, and the saffron-water mixture. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Stir in the almonds, half the parsley, and a drizzle of olive oil; season with salt and pepper to taste. Set aside in a warm place.

Cook the couscous:
Cook the chicken:
3 Cook the chicken:

While the couscous cooks, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a plate. Set aside in a warm place.

4 Start the vegetables:

Add the onion to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Add the pepper and squash; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until slightly softened.

Start the vegetables:
Finish the vegetables & chicken:
5 Finish the vegetables & chicken:

Add the tomatoes and half the garlic paste to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the mixture is slightly thickened. Add the cooked chicken; cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste.

6 Make the aioli & serve your dish:

While the vegetables cook, in a bowl, whisk together the mayonnaise, 1 teaspoon of water, and as much of the remaining garlic paste as you’d like; season with salt and pepper to taste. Divide the cooked couscous and finished vegetables and chicken among 4 dishes. Garnish with the aioli and remaining parsley. Enjoy!

Make the aioli & serve your dish:
Browse Steps
1 of 6