Spiced Chicken & Couscous with Sautéed Summer Vegetables & Tzatziki
Quick & Easy

Spiced Chicken & Couscous

with Sautéed Summer Vegetables & Tzatziki

20 MIN
2 Servings
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From the Test Kitchen

Our Mediterranean-inspired chicken and vegetables get warming spice thanks to ras el hanout, a popular North African blend that highlights turmeric, cumin, and more. A dollop of cooling tzatziki finishes the meal on another bright, flavorful note.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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Spiced Chicken & Couscous with Sautéed Summer Vegetables & Tzatziki
Title
tried-and-true
kitchen tools
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tips & techniques
Cook the couscous
1 Cook the couscous

In a small pot, combine the couscous and 1 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. Fluff with a fork. Cover to keep warm.

Prepare the ingredients:
2 Prepare the ingredients:

While the couscous cooks, wash and dry the tomatoes; quarter lengthwise. If necessary, peel the garlic; roughly chop. Halve the green beans crosswise.

Brown the chicken:
3 Brown the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the ras el hanout (you will have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned.

Cook the vegetables & serve your dish:
4 Cook the vegetables & serve your dish:

Add the halved green beans to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the quartered tomatoes and chopped garlic. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the chicken is cooked through. Season with salt and pepper to taste. Serve the cooked chicken and vegetables over the cooked couscous. Top with the tzatziki. Enjoy!

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Cook the couscous
1 Cook the couscous

In a small pot, combine the couscous and 1 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. Fluff with a fork. Cover to keep warm.

2 Prepare the ingredients:

While the couscous cooks, wash and dry the tomatoes; quarter lengthwise. If necessary, peel the garlic; roughly chop. Halve the green beans crosswise.

Prepare the ingredients:
Brown the chicken:
3 Brown the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the ras el hanout (you will have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned.

4 Cook the vegetables & serve your dish:

Add the halved green beans to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the quartered tomatoes and chopped garlic. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the chicken is cooked through. Season with salt and pepper to taste. Serve the cooked chicken and vegetables over the cooked couscous. Top with the tzatziki. Enjoy!

Cook the vegetables & serve your dish:
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