Romesco Organic Chicken & Pearl Couscous

with Asparagus, Grape Tomatoes & Almonds

Allergens: Wheat, Tree Nuts

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Romesco Sauce

    6 tablespoon

  • Savory Paprika Blend

    1 tablespoon

  • Asparagus

    6 ounce

  • Chicken Stock Concentrate

    1 unit

  • Grape Tomatoes

    4 ounce

  • Scallions

    2 units

  • Organic Chicken Cutlets

    12 ounce

  • Israeli Couscous

    ¾ cup

  • Sliced Almonds

    ½ ounce

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • 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.
2
  • 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.

 

3

  • 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.

4

  • 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.