Blue Apron Review - Za'atar Chicken & Pearl Couscous - RECIPE

Get a pot of water boiling.

Add pearl couscous to boiling water and cook for 8 to 10 minutes.

Cut off the top and bottom of the pink lemon and discard.

Remove as much rind as possible from the lemon.

Segment the lemon by cutting inside the segments and popping them out.

Remove seeds from the lemon segments and place them in a bowl.

Mash the lemon segments slightly.

Squeeze lemon juice from the remaining lemon rind into the bowl with the segments.

Add agave nectar, a couple of turns of salt, and a couple of turns of pepper to the bowl and mix.

Set the lemon mixture aside to let it sit.

Drain the couscous and run it under cool water for 30 seconds to stop the cooking process.

Pat dry the chicken with paper towels.

Add 1 teaspoon of salt and a few grinds of pepper to the chicken spice blend.

Heat a pan over medium-high heat.

Season the chicken with the spice blend.

Pan-fry the chicken for 4 to 5 minutes on each side.

Check the chicken with a meat thermometer to ensure it reaches 160°F.

Remove the chicken from the pan and place it in a warm oven set to 200°F.

Add a couple of teaspoons of oil to the pan with the brown bits from the chicken.

Cook the asparagus in the pan for about 2 minutes, seasoning with salt and pepper.

Add the cooked couscous, lemon zest, and a couple of tablespoons of water to the pan with the asparagus and heat everything back up.

Taste and adjust seasoning with salt and pepper as needed.

Plate the chicken and couscous.

Mix chives into the lemon and agave compost and pour it over the chicken and couscous.

Equipment Needed

Spice Level:

Allergens