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Spanish-Spiced Chicken
with Currant Couscous, Vegetables & Labneh
25 MIN
+$1.95/serving
2 Servings
From the Test Kitchen
In this dish, you'll sauté tender bites of chicken, onion, and poblano pepper coated in a blend of traditional Spanish spices (like paprika, coriander, and more) before serving it all over a bed of fluffy couscous studded with sweet currants.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
600 Calories Or Less
-
NutritionPER SERVING
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Calories430 Cals (est.)
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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
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ cup Yellow Couscous
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
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2 Tbsps Dried Currants
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1 clove Garlic
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1 oz Sliced Roasted Red Peppers
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¼ cup Labneh Cheese
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1 Lemon
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1 Poblano Pepper
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1 Red Onion
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Roughly chop the red peppers. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the labneh, the juice of 2 lemon wedges, 1 tablespoon of water, and as much of the garlic paste as you'd like. Season with salt and pepper.
2
Cook the couscous
In a medium pot, combine the couscous, currants, and 3/4 cup of water; 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. Add a drizzle of olive oil; fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the shrimp & serve your dish
Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Add the sliced onion and sliced poblano pepper. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and vegetables in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through. Turn off the heat; stir in the chopped red peppers. Serve the cooked couscous topped with the cooked shrimp and vegetables. Drizzle with the lemon labneh. Serve the remaining lemon wedges on the side. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Roughly chop the red peppers. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the labneh, the juice of 2 lemon wedges, 1 tablespoon of water, and as much of the garlic paste as you'd like. Season with salt and pepper.
2
Cook the couscous
In a medium pot, combine the couscous, currants, and 3/4 cup of water; 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. Add a drizzle of olive oil; fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the shrimp & serve your dish
Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Add the sliced onion and sliced poblano pepper. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and vegetables in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through. Turn off the heat; stir in the chopped red peppers. Serve the cooked couscous topped with the cooked shrimp and vegetables. Drizzle with the lemon labneh. Serve the remaining lemon wedges on the side. Enjoy!
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