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Za'atar-Spiced Chicken Thighs

with Veggie Couscous & Pink Lemon Yogurt Sauce

Mediterranean Diet
  • Group Created with Sketch.
    40-50 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Served over a bed of vegetable-studded couscous, these chicken thighs get plenty of flavor from za’atar—a blend of sumac, sesame seeds, thyme, and more.

Za'atar-Spiced Chicken Thighs with Veggie Couscous & Pink Lemon Yogurt Sauce
  • 2 Boneless, Skinless Chicken Thighs
  • ½ cup Plain Greek Yogurt
  • 1 cup Yellow Couscous
  • 1 Pink Lemon
  • 1 bunch Collard Greens
  • 2 Carrots
  • 2 cloves Garlic
  • 1 Shallot
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)

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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.

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Prepare the ingredients & make the lemon yogurt:
1 Prepare the ingredients & make the lemon yogurt:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel the shallot and quarter lengthwise. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; roughly chop the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a bowl, combine the yogurt, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.

2 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the carrot pieces and quartered shallot on the sheet pan. Drizzle with olive oil and season with half the za’atar seasoning; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Cook the chicken:
3 Cook the chicken:

While the vegetables roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining za’atar seasoning. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.

4 Cook the couscous:

While the chicken cooks, in a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and remove from heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Season with salt and pepper to taste.

Cook the couscous:
Cook the collard greens:
5 Cook the collard greens:

To the pan of reserved fond, add the chopped garlic and collard greens; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the collard greens are wilted and most of the water has cooked off. Turn off the heat.

6 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the cooked collard greens, roasted vegetables, lemon zest, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste. Serve the finished couscous topped with the cooked chicken. Garnish with the cheese (crumbling before adding) and a spoonful of the lemon yogurt. Serve the remaining lemon yogurt on the side. Enjoy!

Finish the couscous & serve your dish: