Seared Turkish-Spiced Chicken

Name: Seared Turkish-Spiced Chicken over Couscous with Cannellini Beans & Peas
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: 2.5 ounce Israeli Couscous; 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; Salt; Pepper; 1 teaspoon Cooking Oil; 2 tablespoon Butter

over Couscous with Cannellini Beans & Peas

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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!).

Tags:

New

•Protein Smart

•Easy Cleanup

•Easy Prep

•Quick

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories730 kcal

Fat21 g

Saturated Fat9 g

Carbohydrate75 g

Sugar9 g

Dietary Fiber13 g

Protein50 g

Cholesterol135 mg

Sodium870 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Paper Towel

•Large Pan

•Strainer

Instructions

PDF

• 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.