One-Pan Chicken and Couscous Pilaf
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One-Pan Chicken and Couscous Pilaf

One-Pan Chicken and Couscous Pilaf

with Peas, Almonds, and Spicy Crema

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.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time


serving amount

12 ounce

Chicken Breasts

1 unit

Chicken Stock Concentrate

½ cup


(Contains Wheat)

2 unit


1 unit

Roma Tomato

4 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Hot Sauce

4 ounce


1 ounce


(Contains Tree Nuts)

1 tablespoon

Turkish Spice Blend

1 unit


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate60 g
Sugar8 g
Dietary Fiber10 g
Protein50 g
Cholesterol170 mg
Sodium390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pan
Paper Towel
Medium Bowl
Plastic Wrap
Small Bowl


Cook Chicken

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.

Steam Couscous

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.

Prep Veggies and Make Crema

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.

Cook Veggies

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.

Stir Couscous

Remove plastic wrap from bowl with couscous. Fluff couscous with a fork. Stir in veggies from pan. Season with salt and pepper.

Plate and Serve

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.