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-Spiced Chicken & Couscous
with Sweet & Spicy Walnut Topping
40 MIN
4 Servings
From the Test Kitchen
For four weeks, we’re partnering with Tim Hollingsworth, award-winning chef and restaurant owner, whose family inspires his love of food, and even a few signature dishes!
CLICK FOR RECIPE CARD
Dietary Information
Carb Conscious
500 Calories Or Less
Mediterranean Diet
-
NutritionPER SERVING
-
Calories490 Cals (est.)
View Full Nutrition
Download
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
-
4 Boneless, Skinless Chicken Breasts
-
1 cup Yellow Couscous
-
1 Lemon
-
4 Persian Cucumbers
-
½ lb Grape Tomatoes
-
1 bunch Mint
-
¼ cup Roasted Walnuts
-
1 Tbsp Date Syrup
-
½ cup Plain Nonfat Greek Yogurt
-
3 Tbsps Golden Raisins
-
¼ tsp Crushed Red Pepper Flakes
-
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
step-by-step
instructions
1
Prepare the ingredients & rehydrate the raisins
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates.
Wash and dry the fresh produce. Place the raisins in a bowl and cover with hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the walnuts. Zest the lemon to get 1 teaspoon (or use the small side of a box grater). Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Small dice the cucumbers. Halve the tomatoes. Combine the diced cucumbers and halved tomatoes in a large bowl; season with salt, pepper, and up to half the za’atar. Stir to combine. In a separate bowl, combine the yogurt and a drizzle of olive oil. Season with salt and pepper. Pick the mint leaves off the stems.
2
Make the walnut topping
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped walnuts; season with salt. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Add the date syrup, lemon juice (carefully, as the liquid may splatter), 2 tablespoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
3
Cook the couscous
In a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. 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.
4
Cook the chicken
GRILL: Meanwhile, pat the chicken dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt, pepper, and the remaining za’atar. Turn to coat. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
STOVE: Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining za’atar. 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.
*An instant-read thermometer should register 165°F.
5
Finish the couscous & serve your dish
To the bowl of seasoned tomatoes and cucumbers, add the cooked couscous, rehydrated raisins (draining before adding), lemon zest, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished couscous topped with the sliced chicken, seasoned yogurt, and walnut topping. Garnish with the mint leaves (tearing just before adding). Enjoy!
1
Prepare the ingredients & rehydrate the raisins
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates.
Wash and dry the fresh produce. Place the raisins in a bowl and cover with hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the walnuts. Zest the lemon to get 1 teaspoon (or use the small side of a box grater). Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Small dice the cucumbers. Halve the tomatoes. Combine the diced cucumbers and halved tomatoes in a large bowl; season with salt, pepper, and up to half the za’atar. Stir to combine. In a separate bowl, combine the yogurt and a drizzle of olive oil. Season with salt and pepper. Pick the mint leaves off the stems.
2
Make the walnut topping
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped walnuts; season with salt. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Add the date syrup, lemon juice (carefully, as the liquid may splatter), 2 tablespoons of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
3
Cook the couscous
In a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. 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.
4
Cook the chicken
GRILL: Meanwhile, pat the chicken dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt, pepper, and the remaining za’atar. Turn to coat. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
STOVE: Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining za’atar. 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.
*An instant-read thermometer should register 165°F.
5
Finish the couscous & serve your dish
To the bowl of seasoned tomatoes and cucumbers, add the cooked couscous, rehydrated raisins (draining before adding), lemon zest, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished couscous topped with the sliced chicken, seasoned yogurt, and walnut topping. Garnish with the mint leaves (tearing just before adding). Enjoy!
Tips from Home Chefs