Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Za’atar Chicken & Pearl Couscous
with Asparagus & Pink Lemon Compote
25 MIN
2 Servings
From the Test Kitchen
Though it looks like a grain, pearl couscous, known as “ptitim” in Israel, is actually a special type of pasta. Semolina and wheat flours are rolled into little balls (or pearls), which are then toasted for nutty flavor and chewy texture. In this Middle Eastern-style recipe, we’re tossing pearl couscous with spring asparagus and serving it under our zesty, za'atar-seasoned chicken. The dish gets a refreshing pop of brightness from gorgeous pink-tinged lemon marinated in sweet agave nectar.
Get Cooking-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ¾ cup Pearl Couscous
- 1 Pink Lemon
- ½ bunch Asparagus
- 1 bunch Chives
- 1 Tbsp Agave Nectar
- 1 Tbsp Chicken Spice Blend (Za'atar & Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Reserve the zested lemon. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Cut the chives into ½-inch pieces.
2
Cook the couscous:
Add the couscous to the pot of boiling water and cook 8 to 10 minutes, or until tender. Drain thoroughly and rinse under cool water for 20 to 30 seconds to prevent sticking.
3
Make the lemon compote:
While the couscous cooks, cut off and discard the top and bottom of the zested lemon; cut off and discard any remaining rind and white pith. Using a small knife, cut out the segments (or supremes) from between the membranes, discarding the seeds; transfer to a bowl. Squeeze the juice from the membranes over the supremes; discard the membranes. Stir in the agave nectar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
4
Cook the chicken:
While the lemon marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper and the spice blend. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.
5
Finish the couscous:
Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green. Add the cooked couscous, lemon zest and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat.
6
Finish & plate your dish:
Just before serving, stir the chives into the bowl of lemon compote; season with salt and pepper to taste. Divide the finished couscous between 2 dishes. Top with the cooked chicken. Garnish the chicken with the lemon compote (including a few spoonfuls of the marinating liquid). Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Reserve the zested lemon. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Cut the chives into ½-inch pieces.
2
Cook the couscous:
Add the couscous to the pot of boiling water and cook 8 to 10 minutes, or until tender. Drain thoroughly and rinse under cool water for 20 to 30 seconds to prevent sticking.
3
Make the lemon compote:
While the couscous cooks, cut off and discard the top and bottom of the zested lemon; cut off and discard any remaining rind and white pith. Using a small knife, cut out the segments (or supremes) from between the membranes, discarding the seeds; transfer to a bowl. Squeeze the juice from the membranes over the supremes; discard the membranes. Stir in the agave nectar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
4
Cook the chicken:
While the lemon marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper and the spice blend. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.
5
Finish the couscous:
Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green. Add the cooked couscous, lemon zest and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat.
6
Finish & plate your dish:
Just before serving, stir the chives into the bowl of lemon compote; season with salt and pepper to taste. Divide the finished couscous between 2 dishes. Top with the cooked chicken. Garnish the chicken with the lemon compote (including a few spoonfuls of the marinating liquid). Enjoy!
Tips from Home Chefs