Paprika Chicken & Green Olive Couscous
with Roasted Brussels Sprouts & 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
8 ounce
Brussels Sprouts
12 ounce
Chicken Cutlets
ounce
Carrot
1 unit
Green Olives
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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: The green olive couscous was a surprising hit, with sun-dried tomatoes adding a delicious twist.
- Ease of prep: Some found the recipe straightforward, while others noted missing instructions for Brussels sprouts.
- Suggestions: Try mixing the crema with paprika blend for a flavorful "gravy" to drizzle over the chicken.
Reviews from our home cooks
Liked the couscous. Really liked the "gravy" made from mix of crema and paprika blend.
Really enjoyed the green olive couscous! A combo I wouldn't have thought of but it worked!
Loved the olives and sun dried tomatoes! New and different!
My husband LOVED the chicken but not a fan of the couscous. That isn't out of the ordinary for him. I would cook again.
