Paprika Chicken & Green Olive Couscous
with Roasted Carrots & Crema
- Milk
- Wheat
This hearty Mediterranean-inspired dish delivers bold flavors, perfect for any night of the week. Tender paprika-spiced chicken pairs with couscous tossed with sun-dried tomato paste and briny green olives. Sweet roasted carrots and a final drizzle of crema over the chicken makes this meal memorable.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Israeli Couscous
(Contains: Wheat)
1 ounce
Sun-Dried Tomato Paste
1 tablespoon
Savory Paprika Blend
12 ounce
Chicken Cutlets
9 ounce
Carrot
1 unit
Green Olives
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Roughly chop olives.
Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add olives and cook, stirring, until warmed though, 30 seconds.
Add couscous, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.
Keep covered off heat until ready to use in Step 5.
While couscous cooks, pat chicken* dry with paper towels; season all over with Savory Paprika Blend, salt, and pepper.
Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side.
Transfer chicken to a cutting board.
In a small bowl, combine sour cream and water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Once couscous is done, stir in sun-dried tomato paste and 1 TBSP butter (2 TBSP for 4 servings) until thoroughly combined. Taste and season with salt and pepper.
Slice chicken crosswise.
Divide carrots, couscous, and chicken between plates in separate sections. Drizzle crema over chicken. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the paprika chicken, while the olive couscous received mixed reviews; some found it deliciously unique, others thought it odd.
- Ease of prep: Some suggested baking the chicken with carrots for easier cleanup and less hands-on time.
- Suggestions: Consider adding sun-dried tomatoes to the couscous for extra texture, or try sprinkling feta on top for more flavor.
- Portions: A few mentioned wanting more carrots or a larger serving of couscous.
