Creamy Dill Chicken
with Couscous & Green Beans
- Milk
- Wheat
Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty darn delicious. We’re serving up succulent pork tenderloin with roasted green beans and savory couscous. To finish things off, the pork is drizzled with a life-affirming creamy dill sauce. Talk about a dream come true!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
8 ounce
Green Beans
2 unit
Chicken Stock Concentrate
12 ounce
Chicken Cutlets
1 teaspoon
Chili Flakes
2 teaspoon
Dijon Mustard
¼ ounce
Dill
¾ cup
Pearl Couscous
(Contains: Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry produce. • Trim green beans if necessary. Pick and roughly chop fronds from dill.
• Pat pork dry with paper towels; season generously with salt and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Turn off heat; transfer pork to one side of prepared baking sheet.
Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest (skip the baking sheet—no need to roast!).
• Add green beans to empty side of baking sheet with pork; toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste. • Roast on top rack until green beans are tender and pork is cooked through, 12-15 minutes. • Remove from oven; transfer pork to a cutting board to rest for 5 minutes.
Roast green beans without chicken.
• Meanwhile, add couscous and 1 TBSP butter (2 TBSP for 4 servings) to a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes. • Add ¾ cup water (1½ cups for 4), half the stock concentrates (you’ll use more in the next step), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. TIP: Drain excess water if necessary. • Keep covered off heat until ready to serve.
• While couscous cooks, heat pan used for pork over medium-high heat. Add remaining stock concentrates and ¼ cup water (1/3 cup for 4 servings); bring to a simmer and cook 1-2 minutes. • Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from pork. Season with salt and pepper.
• Fluff couscous with a fork and season with salt and pepper. • Slice pork crosswise. • Divide couscous, pork, and green beans between plates. Spoon sauce over pork and sprinkle with remaining chopped dill and any remaining chili flakes to taste. Serve.
Slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The creamy dill sauce is the star of this dish — rich, herby, and deeply satisfying with the chicken. Some found the dill a bit strong; use a lighter hand if you're new to the herb.
- Ease of prep: This is a straightforward recipe, though toasting the couscous in butter before adding water is a step worth following — it adds real depth. A few found the couscous tricky at first, but measurements matter, so follow them closely.
- Suggestions: Steam or pan-cook the green beans instead of roasting if you prefer a softer texture; some found the oven method overdid them. Adding lemon zest or a splash of lemon juice to the sauce brightens it nicely, and using less mustard keeps the flavor balanced.
- Leftovers: The chicken and sauce keep well, and one reviewer even froze the protein and sauce for a future meal.
- Portions: A few customers felt the couscous portion was too small for two people — consider doubling it. The sauce quantity also felt short for some; having extra chicken stock on hand lets you stretch it easily.
Reviews from our home cooks
Surprisingly good with the chicken. Didn't know how the dill would taste with it. Yummy. Dill was generous and fresh. Green beans were fresh and good. I steamed them in the juice of the fried chicken instead of cooking them in the oven. Then I put all in the oven for a last 5 minutes cook. Delicious!!!
This was so healthy!!! and DELICIOUS, the sauce was sooooo tasty and the chicken just simply prepared instead of spiced w conflicting flavors... I did caramelize some leftover red onion before I toasted the couscous and that made the couscous extra yummy. Thankfully I noted that the mustard was "to taste" so I didn't use the whole thing LOL, that would've been overkill - but I did in fact use all the dill in the sauce. So good I'm excited for the leftovers, definitely making it a favorite!
Great flavor and portion size in this meal. The dill sauce is amazing. Couscous taste so buttery by browning it. Great meal!! I highly recommend.
Wish I could give this 10 stars! Absolutely loved this one! The dill cream sauce was wonderful. I did chicken instead of pork and it was perfect. First time trying couscous and I really liked that. Order this one. You won't be sorry!
The couscous was a bit odd, very small portions of it and quite rubbery - the green beans were also quite spicy (over seasoned on our end perhaps!). The dill sauce was delicious though! However, I did end this meal a bit hungry. Portions overall were significantly small for a full meal.
My daughter and I both loved this meal. The dill sauce and the couscous with chicken and green beans were sooo delicious. We want it again!
Had the substitute chicken for dietary restrictions and it was delicious with the creamy dill sauce. Be careful not to over cook the couscous.
Yum! I absolutely love this. The creamy dill sauce makes it so so good! Pretty easy to prepare too.
I tweaked the recipe a little and it came out delicious. Because it's been so hot, I didn't want to use my oven. So I wrapped the green beans in foil and cooked them, along with the chicken on the grill. Everything came out delicious.
This meal was fairly easy to cook. I loved the sides, and as far as the chicken it was tasty but I didn't realize how strong of a flavor dill was. I probably could have used less and for some reason my sauce would not thicken up. But it turned out pretty tasty.
