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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.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Vegetarian
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NutritionPER SERVING
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Calories570 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
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2 Pasture-Raised Eggs
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½ cup Yellow Couscous
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1 oz Castelvetrano Olives
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2 cloves Garlic
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1 Red Onion
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3 Tbsps Romesco Sauce (Contains Almonds)
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3 oz Baby Spinach
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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, pepper, and as much of the za'atar as you'd like. 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
Fry the eggs & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness; season with salt and pepper. Turn off the heat. Serve the finished couscous topped with the fried eggs 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, pepper, and as much of the za'atar as you'd like. 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
Fry the eggs & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness; season with salt and pepper. Turn off the heat. Serve the finished couscous topped with the fried eggs and tzatziki. Enjoy!
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