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.
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Chicken Stock Concentrate
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.