Romesco Organic Chicken & Pearl Couscous
with Asparagus, Grape Tomatoes & Toasted Almonds
- Wheat
- Tree Nuts
Tender paprika-spiced chicken is seared until golden, then coated in smoky romesco—a rich, vibrant Spanish sauce made from roasted red peppers and almonds. Served on a bed of Israeli couscous with grape tomatoes, asparagus, and more romesco, the savory chicken is topped with a final sprinkle of crunchy almonds and fresh scallion greens.
Ingredients
6 tablespoon
Romesco Sauce
1 tablespoon
Savory Paprika Blend
6 ounce
Asparagus
1 unit
Chicken Stock Concentrate
4 ounce
Grape Tomatoes
2 unit
Scallions
24 ounce
Organic Chicken Cutlets
¾ cup
Israeli Couscous
(Contains: Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim and discard woody bottom ends from asparagus; cut crosswise into ½-inch pieces.
Reserve 1 tsp Savory Paprika Blend (2 tsp for 4 servings) for Step 3.
Pat chicken* dry with paper towels. Season all over with remaining Savory Paprika Blend, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes.
Turn off heat. Add half the romesco; turn chicken until evenly coated and sauce is warmed through.
Turn off heat. Add half the romesco sauce; turn to coat until sauce is heated through and chicken is evenly coated.
While chicken cooks, heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites, tomatoes, and reserved Savory Paprika Blend; cook, stirring, until fragrant, 30 seconds.
Add couscous, stock concentrate, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low.
Stir in asparagus. Cover pot and simmer until liquid has absorbed and couscous and asparagus are tender, 6-8 minutes more.
Keep covered off heat until ready to serve.
Stir remaining romesco into pot with couscous. Taste and season with salt and pepper.
Divide couscous between shallow bowls. Top with chicken. Garnish with almonds and scallion greens and serve.
