Tuscan Chicken & Summer Vegetables

with Pearl Couscous

25 MIN

2 Servings

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From the Test Kitchen

For herbaceous, Italian-inspired flavor, our chicken is generously coated with dried fennel seeds, rosemary, and sage before cooking, then served over a fluffy bed of couscous dotted with tangy-sweet currants. It’s all complete with vegetables sautéed alongside a touch of garlic and red pepper flakes.

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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
½ cup Pearl Couscous
1 Zucchini
2 cloves Garlic
6 oz Green Beans
¼ cup Grated Parmesan Cheese
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Red Wine Vinegar
2 Tbsps Dried Currants
½ lb Cocktail Tomatoes
1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the chicken:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

2 Cook the couscous & green beans:

While the chicken cooks, add the couscous to the pot of boiling water and cook 2 minutes. Add the green beans and continue to cook 4 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the currants and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Cover to keep warm.

3 Prepare the ingredients:

While the couscous and green beans cook, cut the zucchini crosswise into 1/4-inch rounds. If necessary, peel the garlic (you will have extra); using the flat side of your knife, smash each clove once to flatten. Depending on their size, quarter or halve the tomatoes; place in a bowl and season with salt and pepper.

4 Cook the vegetables:

Add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini and smashed garlic in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Carefully remove and discard the garlic.

5 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the cooked couscous and green beans topped with the cooked vegetables and sliced chicken. Garnish with the cheese and a drizzle of olive oil. Enjoy!