Ingredients
10 oz – Boneless Chicken Breast Pieces
½ cup – Pearl Couscous
2 – Scallions
2 tsp – Honey
½ cup – Plain Nonfat Greek Yogurt
1 ½ tbsp – Red Harissa Paste
3 tbsp – Romesco Sauce
1 oz – Dried Medjool Dates
Note: Measurements are for 2 serving recipes.
Prepare the ingredients & marinate the chicken
Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pit and roughly chop the dates; place in a medium bowl. Cover with 1/2 cup of warm water (or 1 cup for 4 servings). Set aside to rehydrate. Pat the chicken dry with paper towels. In a large bowl, whisk together the honey, harissa paste, and a drizzle of olive oil. Add the prepared chicken; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
Cook the couscous
Add the couscous to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot
Cook the scallions & finish the couscous
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened. Turn off the heat. Transfer to the pot of cooked couscous. Add a drizzle of olive oil; stir to combine. Cover to keep warm. Wipe out the pan.
Cook the chicken
In the same pan, heat a drizzle of olive oilon medium-high until hot. Add the marinated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Carefully add the rehydrated dates(draining before adding) and romesco sauce; stir to combine. Taste, then season with salt and pepper if desired.
Season the yogurt & serve your dish
Meanwhile, in a bowl, combine the yogurt and 1 tablespoon of water (or 2 tablespoons for 4 servings); season with salt and pepper. Serve the finished couscoustopped with the cooked chicken (including any sauce from the pan) and seasoned yogurt. Garnish with the sliced green tops of the scallions. Enjoy!
Recent Comments