Seared Turkish-Spiced Chicken
over Couscous with Cannellini Beans & Peas
If you’re looking for a hearty weeknight meal that’s on the table in a quick 20 minutes, here’s a winner! You’ll season boneless pork chops with our warming Turkish spice blend, then pan-sear to a juicy finish. In that same pan, you’ll caramelize onion in butter with a shawarma-inspired spice blend of turmeric, cumin, and coriander, then add in tender cannellini beans, springy pearl couscous, and sweet peas for bright contrast. Serve that succulent spiced pork over a generous helping of loaded couscous, and your belly will thank you (over and over!).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2.5 ounce
Israeli Couscous
(Contains Wheat)
1 unit
Chicken Stock Concentrate
10 ounce
Chicken Cutlets
1 tablespoon
Turkish Spice Blend
1 unit
Yellow Onion
1 unit
Cannellini Beans
1 tablespoon
Shawarma Spice Blend
4 ounce
Peas
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • In a small pot, combine couscous, ¾ cup water (1½ cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to use in Step 5.
• While couscous cooks, pat pork dry with paper towels and season all over with half the Turkish Spice Blend (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer pork to a cutting board. Wipe out pan; let cool for 1 minute.
Swap in chicken for pork.
• While pork cooks, halve, peel, and finely dice onion. Drain and rinse beans.
• Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for pork over medium-high heat. Add onion, half the Shawarma Spice Blend (all for 4), salt, and pepper; cook, stirring constantly, until browned and softened, 4-6 minutes.
• Reduce heat under pan to medium low; stir in beans, cooked couscous, and peas. Taste and season with salt and pepper if desired.
• Thinly slice pork crosswise. • Divide couscous mixture between shallow bowls; top with pork. Serve.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
