Ras el Hanout–Spiced Chicken over Pearl Couscous
with Chicken Thighs, Cucumber Tomato Salad, Hummus & Feta Sauce
- Milk
- Sesame
- Wheat
This vibrant Mediterranean-inspired meal features seasoned chicken thighs pan-seared to perfection, thinly sliced, and served atop fluffy couscous cooked with ras el hanout, an aromatic North African spice blend. A refreshing salad of quartered tomatoes, diced cucumber, and dill is tossed with a simple lemon and olive oil dressing. Everything is arranged around smear of creamy hummus and finished with a tangy sauce made from feta, sour cream, and lemon zest. Serve with extra lemon wedges for a final bright squeeze.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
10 ounce
Chicken Thighs
8 tablespoon
Hummus
(Contains: Sesame)
4 ounce
Heirloom Grape Tomatoes
1 tablespoon
Ras el Hanout
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Mini Cucumber
¼ ounce
Dill
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Halve and peel shallot; thinly slice half the shallot, then mince remaining shallot. Fill a small bowl with cold water; add sliced shallot and let soak. (TIP: This helps mellow its sharp bite.) Quarter tomatoes. Trim and dice cucumber. Pick and finely chop fronds from dill. Zest and quarter lemon.
-
Drain sliced shallot (reserve small bowl) and place in a medium bowl.
-
Toss with tomatoes, cucumber, 1 TBSP dill (2 TBSP for 4 servings), a drizzle of olive oil, and a squeeze of lemon juice. Season with salt and pepper.
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Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced shallot; cook until softened, 1-2 minutes.
-
Add couscous, 1 tsp ras el hanout (2 tsp for 4 servings), another drizzle of olive oil, salt, and pepper. (You’ll use the rest of the ras el hanout in the next step.) Cook, stirring, until toasted, 2-3 minutes.
-
Add 1 cup water (2 cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.
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Drain any excess water if necessary. Taste and season with salt and pepper. Keep covered off heat until ready to serve.
- While couscous cooks, pat chicken* dry with paper towels; season all over with remaining ras el hanout, salt, and pepper.
- Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-7 minutes per side.
- Turn off heat; transfer chicken to a cutting board. When cool enough to handle, thinly slice crosswise.
-
While chicken cooks, in bowl used to soak shallot, combine feta, sour cream, and lemon zest to taste; mash together with a fork. TIP: If the feta is cold, massage in the bag first to soften.
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Add water 1 tsp at a time until mixture reaches a drizzling consistency. (It’s OK if the sauce isn’t completely smooth.)
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Spread hummus on one side of each serving bowl. Fluff couscous with a fork; divide between bowls next to hummus. Top couscous with sliced chicken. Arrange salad (draining first) over hummus. Drizzle everything with feta sauce.
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Garnish with remaining dill if desired. Serve with remaining lemon wedges on the side.
