Spiced Chicken Pitas & Couscous with Carrots, Dates & Cucumber-Yogurt Sauce

Spiced Chicken Pitas & Couscous

with Carrots, Dates & Cucumber-Yogurt Sauce

30 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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.
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.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
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.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
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

In this Middle Eastern-inspired recipe, we’re filling pitas with succulent chicken and cooling yogurt sauce, and serving deliciously hearty couscous on the side. Couscous is made from semolina wheat, ground coarsely and rolled into grain-sized balls. To take advantage of its incredible absorbency, we’re cooking ours with cardamom, turmeric, sumac and more. The couscous soaks up the authentic flavors from the boiling water—and plumps up to a delightful fluffiness. For added complexity, we’re mixing in almonds, carrots and dates (the uniquely sweet fruits of a palm tree).

See Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Spiced Chicken Pitas & Couscous with Carrots, Dates & Cucumber-Yogurt Sauce
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. In a large pot, heat 2 cups of water and a big pinch of salt to boiling on high. Peel the carrots; thinly slice into rounds. Pit and finely chop the dates. Quarter and deseed the lemon. Grate the cucumber and place in a medium bowl. Pick the mint leaves off the stems; discard the stems.

Cook the couscous:
2 Cook the couscous:

Add the couscous and half the spice blend to the pot of boiling water; season with salt and pepper. Stir to thoroughly combine. Remove from heat. Cover and let stand 4 to 6 minutes, or until the water has been absorbed completely. Fluff the cooked couscous with a fork.

Cook the carrots & finish the couscous:
3 Cook the carrots & finish the couscous:

While the couscous cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender. Add the dates, almonds and the juice of 2 lemon wedges; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to the pot of cooked couscous. Stir to thoroughly combine; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Make the sauce:
4 Make the sauce:

While the carrots cook, drain off and discard any excess liquid from the grated cucumber. To the bowl of drained cucumber, add the yogurt, half the mint (finely chopping just before adding) and the juice of the remaining lemon wedges. Stir to thoroughly combine; season with salt and pepper to taste.

Cook the chicken:
5 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper and the remaining spice blend. In the pan used to cook the carrots, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board. Carefully rinse and dry the pan.

Finish & serve your dish:
6 Finish & serve your dish:

Heat the pan used to cook the chicken on medium until hot. Working 1 at a time, add the pitas. Toast 30 seconds to 1 minute per side, or until warmed through. Transfer to a clean, dry work surface. While the pitas toast, slice the cooked chicken crosswise on an angle. Divide the sliced chicken between the toasted pitas. Top with a few spoonfuls of the sauce (you will have extra). Garnish the finished pitas and finished couscous with the remaining mint. Serve with the remaining sauce on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. In a large pot, heat 2 cups of water and a big pinch of salt to boiling on high. Peel the carrots; thinly slice into rounds. Pit and finely chop the dates. Quarter and deseed the lemon. Grate the cucumber and place in a medium bowl. Pick the mint leaves off the stems; discard the stems.

2 Cook the couscous:

Add the couscous and half the spice blend to the pot of boiling water; season with salt and pepper. Stir to thoroughly combine. Remove from heat. Cover and let stand 4 to 6 minutes, or until the water has been absorbed completely. Fluff the cooked couscous with a fork.

Cook the couscous:
Cook the carrots & finish the couscous:
3 Cook the carrots & finish the couscous:

While the couscous cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender. Add the dates, almonds and the juice of 2 lemon wedges; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to the pot of cooked couscous. Stir to thoroughly combine; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

4 Make the sauce:

While the carrots cook, drain off and discard any excess liquid from the grated cucumber. To the bowl of drained cucumber, add the yogurt, half the mint (finely chopping just before adding) and the juice of the remaining lemon wedges. Stir to thoroughly combine; season with salt and pepper to taste.

Make the sauce:
Cook the chicken:
5 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper and the remaining spice blend. In the pan used to cook the carrots, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board. Carefully rinse and dry the pan.

6 Finish & serve your dish:

Heat the pan used to cook the chicken on medium until hot. Working 1 at a time, add the pitas. Toast 30 seconds to 1 minute per side, or until warmed through. Transfer to a clean, dry work surface. While the pitas toast, slice the cooked chicken crosswise on an angle. Divide the sliced chicken between the toasted pitas. Top with a few spoonfuls of the sauce (you will have extra). Garnish the finished pitas and finished couscous with the remaining mint. Serve with the remaining sauce on the side. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6