Chicken over Creamy Parmesan Couscous
with Roasted Carrots
- Wheat
- Milk
This luscious and foolproof charmer of a meal should do the trick when it comes to impressing the new boo or bae, maybe even nudge them over that relationship line? What we’ve got here is a creamy, cheesy, velvety bed of bouncy couscous lovingly showered with Parmesan. You’ll top that with Italian-seasoned pork chops seared to juicy golden brown perfection. And on the side we’ve got simple salt and pepper roasted carrots. Sprinkle with scallion greens for a pop of color and flavor just before serving, and we guarantee your date will be putty in your hands!
Ingredients
½ cup
Israeli Couscous
(Contains: Wheat)
12 ounce
Carrot
2 tablespoon
Cream Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
10 ounce
Chicken Cutlets
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Place cream cheese packet in a small bowl with warm water to soften. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 25-30 minutes.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add scallion whites and cook, stirring, until just softened, 1-2 minutes. • Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. • Stir in 3⁄4 cup water, stock concentrate, half the garlic powder, 1 tsp Italian Seasoning, and a pinch of salt (1 1⁄2 cups water and 2 tsp Italian Seasoning for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess liquid if necessary. Keep covered off heat until ready to use in Step 5.
• Pat pork dry with paper towels and season all over with remaining garlic powder, remaining Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Transfer to a cutting board and tent with foil to keep warm.
Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side.
• Return pot with couscous to stovetop over low heat. Stir in 1 cup water (2 cups for 4 servings), cheese roux concentrate, cream cheese, and Parmesan. Cook, stirring, until combined and creamy, 30-60 seconds. Remove from heat.
• Slice pork crosswise. • Divide creamy couscous between shallow bowls; top with pork and roasted carrots. Garnish with scallion greens and serve.
Slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy Parmesan couscous, which beautifully complemented the chicken and roasted carrots 🍲.
- Ease of prep: Some found it easy to prepare, while others struggled with the couscous consistency in the final step.
- Suggestions: Reduce water in step 5 for thicker couscous; use a large skillet instead of a pot for better results.
- Portions: Consider adding extra vegetables like zucchini or Brussels sprouts to bulk up the meal.
- Texture: For creamier couscous, simmer longer or uncover to reduce liquid; grated Parmesan melts better than shredded.
Reviews from our home cooks
I loved this one but it's been getting mixed reviews online because the directions aren't correct. You need to either make the recipe add less water or simmer it waaayy longer to create the thick creamy texture for the couscous, or else it's a disgusting, runny, water-logged mess. If the directions were right I bet it'd be a major hit.
The creamy couscous was amazing! I would like to see this side show up again. If you included brussel sprouts instead of the chicken to be roasted with the carrots, this would be an amazing vegetarian meal!!
Love love love! The couscous was surprisingly good! I would turn the heat up and take the top off to make the couscous less soupy. That's what I did and it was delicious. 10/10
Delicious new addition. Would definitely order this to make again! After adding the cheese roux and stuff to the couscous, it took much longer than 30-60 seconds to combine and thicken though.
I couldn't understand why I needed to "drain any excess liquid if necessary" in step 3 but then in step 5, add a cup of water....I thought maybe the cup of water was a mistake, so I didn't add it all and it made the cous cous way too strong. I added water after but it was just confusing to me to drain water then add water.
The taste was delicious but it was way too watery. The water ratio was off. I had to add more Parmesan and more cream cheese from my own personal supply to make it creamy enough to eat, and it was still soupy.
I'm not sure what happened, but adding the 1 cup of water to the couscous at the end made it very watered down and the cheese clumped up and we weren't able to get it to a creamy texture. We ended up draining out the water and eating the couscous and clumps of cheese.
Too much water in step 5. Honestly not even needed (I drained it out). Great flavor though!
Could be finished off with a lemon. It's missing a zest.
Really great even my 11 month old & 15 month old loved it!
