Bavette Steak & 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
12 ounce
Carrot
1 tablespoon
Savory Paprika Blend
10 ounce
Ranch Steak
1 unit
Green Olives
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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.
