You could describe this dish as “feast of the Middle East,” since it has chicken and couscous studded with an array of veggies and Turkish-style spices. But we have a couple other words for it: “dead simple.” That’s because it uses only one pan and can be on the table in as little as 20 minutes. All you’ve got to do is a little bit of chopping and stovetop cooking while the couscous steams and voila! It’s ready.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
Sliced Almonds(ContainsTree Nuts)
Turkish Spice Blend
Wash and dry all produce. Pat chicken dry with a paper towel. Season all over with plenty of salt and pepper. Heat a large drizzle olive oil in a medium pan over medium-high heat. Add chicken and cook until browned on surface and no longer pink in center, 5-7 minutes per side. Transfer to a plate and set aside.
Meanwhile, place ⅔ cup water and stock concentrate in a medium, microwave-safe bowl. Microwave on high until very hot, about 2 minutes. Carefully remove bowl from microwave and stir in couscous, 1 TBSP butter, and a large pinch of salt. Cover with plastic wrap and set aside.
Meanwhile, trim and thinly slice scallions. Core and dice tomato. In a small bowl, mix sour cream, hot sauce (to taste), and a pinch of salt. Stir in water, 1 tsp at a time, until you reach a loose, drizzly consistency.
Melt 1 TBSP butter in pan used for chicken over medium-high heat. Stir in peas, tomato, half the scallions, half the almonds, half the Turkish spice (use the rest as you like), and a large pinch of salt. Cook, stirring, until fragrant and peas are warmed through, about 1 minute.
Remove plastic wrap from bowl with couscous. Fluff couscous with a fork. Stir in veggies from pan. Season with salt and pepper.
Divide couscous and chicken between plates. (TIP: Slice chicken first for easier eating.) Drizzle with crema. Garnish with remaining scallions and almonds. Cut lemon into quarters and serve on the side for squeezing over.