Spanish-Spiced Chicken with Currant Couscous, Vegetables & Labneh

Spanish-Spiced Chicken

with Currant Couscous, Vegetables & Labneh

25 MIN
+$1.95/serving 2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    Wellness
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
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  • with Shrimp

    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
    • Nutrition
      PER SERVING
    • Calories
      430 Cals (est.)
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    fresh
    ingredients
    Spanish-Spiced Chicken with Currant Couscous, Vegetables & Labneh
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Yellow Couscous
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 2 Tbsps Dried Currants
    • 1 clove Garlic
    • 1 oz Sliced Roasted Red Peppers
    • ¼ cup Labneh Cheese
    • 1 Lemon
    • 1 Poblano Pepper
    • 1 Red Onion
    time-saving
    tips & techniques
    Prepare the ingredients
    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.

    Cook the couscous
    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.

    Cook the shrimp & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Cook the couscous
    Cook the shrimp & serve your dish
    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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