Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Za’atar Chicken & Pearl Couscous

with Asparagus & Pink Lemon Compote

  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Cook the couscous:
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.

Make the lemon compote:
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.

Cook the chicken:
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.

Finish the couscous:
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.

Finish & plate your dish:
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Cook the chicken:
Finish the couscous:
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!

Finish & plate your dish: