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 Mar 2026- Flavor: Many loved the paprika-spiced chicken, while the olive couscous received mixed reviews; some found it unique and delicious, others too strong.
- Ease of prep: Quick and simple to make, with clear instructions; some suggested baking the chicken with carrots for easier cleanup.
- Suggestions: Consider adding more herbs or spices to the couscous; try reducing salt if using olives, and experiment with a more flavorful sauce.
- Portions: Several mentioned the couscous portion was small compared to other components; some wanted more carrots or sauce.
- Texture: A few found the chicken slightly dry; ensure even thickness of cutlets and adjust cooking time as needed.
Reviews from our home cooks
You could've made this recipe much easier by including the chicken on the second half of the carrot pan. Bake at 450 for 18-20 minutes for easy clean up and less labor. The couscous had a unique flavor profile that we absolutely loved. One of your best recipes so far.
It was a mistake to cook the olives in the couscous. They developed an off-flavor. They should be added fresh at the end.
The olives in the couscous was an amazing idea, lots of flavor. Would like to see more couscous as an option.
This has got to be one of my favorites so far. The olives work so well in the cous cous, soooo good!
Just to make my life easier, and to save a pan, I just threw the chicken in with the carrots. I LOVED this meal
I added some sun-dried tomatoes in addition to the paste in the couscous for additional texture.
This had a new flavor profile for me and I really enjoyed it!
I liked the savory paprika spices and the way the couscous was prepared.
Instructions for the olives were missing from my instruction page (I could tell what to do with them because of the picture).
Chicken was a bit plain. We added feta crumbles to make the meal better
