with Olive and Veggie Couscous
This spicy, smoky couscous stewed with olives, raisins and zucchini in a tomato broth is brimming with complex flavours! Roasted, juicy chicken rounds out this hearty meal and add lots of savouriness. Ingredients: Chicken thighs • Zucchini • Pearl couscous (durum wheat semolina) (wheat) • Roma tomatoes • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Raisins (raisins, cottonseed oil) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Parsley.
Allergens
Utensils
Tags
Chicken Thighs
280 g
Harissa Spice Blend
7 g
Mixed Olives
30 g
Tomato
1 unit(s)
Zucchini
1 unit(s)
Pearl Couscous
0.75 cup
Chicken Broth Concentrate
1 unit(s)
Parsley
7 g
Feta Cheese, crumbled
0.25 cup
Sultana Raisins
28 g
Butter
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil.
- Quarter zucchini lengthwise, then cut into 1/4-inch quarter-pieces.
- Cut tomato into 1/4-inch pieces.
- Finely chop parsley.
- Drain olives, discarding liquid, then roughly chop.
- To the boiling water, add couscous. Cook uncovered for 8-10 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain couscous, then return to the pot, off heat.
- Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and half the Harissa Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
- Meanwhile, reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and zucchini. Cook for 2-3 min, stirring often, until softened.
- Add remaining Harissa Spice Blend. Cook for 1 min, stirring often, until fragrant and zucchini is tender-crisp.
- Add tomatoes, olives, raisins, chicken broth concentrate, half the parsley, 1 tbsp (2 tbsp) butter and reserved pasta water. Bring to a simmer.
- Add cooked couscous. Season with salt and pepper, then toss to combine.
- Thinly slice chicken.
- Divide veggie couscous between bowls.
- Top with feta and chicken.
- Sprinkle with remaining parsley.
660
kcal
Calories
28
g
Fat
9
g
Saturated Fat
65
g
Carbohydrate
14
g
Sugar
5
g
Dietary Fiber
40
g
Protein
160
mg
Cholesterol
930
mg
Sodium
0.4
g
Trans Fat
1000
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
