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Za'atar Chicken & Romesco Couscous
with Tzatziki
35 MIN
2 Servings
From the Test Kitchen
In this dish, seared chicken breasts coated with za'atar seasoning top a bed of fluffy couscous, smoky romesco sauce, and a trio of sautéed carrots, onion, and spinach. A dollop of tzatziki brings cooling balance to the bold flavors.
11 Points value per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Point per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
-
NutritionPER SERVING
-
Calories660 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
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½ cup Yellow Couscous
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1 Red Onion
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1 oz Castelvetrano Olives
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3 oz Baby Spinach
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2 cloves Garlic
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3 Tbsps Romesco Sauce (Contains Almonds)
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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6 oz Carrots
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1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
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2 Tbsps Dried Currants
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives.
2
Cook the couscous
In a medium pot, combine the couscous, currants, a big pinch of salt, and 3/4 cup of water; stir to combine. 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. Add the romesco sauce; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the vegetables & finish the couscous
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the spinach, chopped garlic, and chopped olives; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, until softened and the spinach is wilted. Turn off the heat. Transfer to the pot of cooked couscous; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
4
Cook the chicken & serve your dish
Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the za'atar to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board; when cool enough to handle, slice crosswise. Serve the finished couscous topped with the sliced chicken and tzatziki. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives.
2
Cook the couscous
In a medium pot, combine the couscous, currants, a big pinch of salt, and 3/4 cup of water; stir to combine. 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. Add the romesco sauce; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the vegetables & finish the couscous
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the spinach, chopped garlic, and chopped olives; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, until softened and the spinach is wilted. Turn off the heat. Transfer to the pot of cooked couscous; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
4
Cook the chicken & serve your dish
Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the za'atar to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board; when cool enough to handle, slice crosswise. Serve the finished couscous topped with the sliced chicken and tzatziki. Enjoy!
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