All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
This was one of those “duh” moments in the Home Chef Test Kitchen: Why hadn't we come up with such an obviously great idea sooner? Couscous mixed with garlic, topped with a fresh salad of feta, cucumbers, and tomatoes, and served with a creamy lemon parsley sauce on the side. Every bite brings the fresh and the flavorful… why didn't we think of this sooner? Order this one up, and you'll be glad we thought of it eventually.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" slices.
Coarsely chop parsley, both stems and leaves.
Zest lemon, halve, and juice.
Trim cucumbers and cut into ¼" rounds.
Roast the Red Onion
Place onion on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until tender, 20-25 minutes.
Remove from oven and carefully toss with roasted red peppers.
While onion roasts, cook couscous.
Cook the Couscous
Once water is boiling, add couscous, garlic, 1 Tbsp. olive oil, and a pinch of salt and pepper. Remove from burner.
Stir, cover tightly, and set aside, 10 minutes.
After 10 minutes, fluff couscous.
While couscous sits, make sauce and salad.
Make the Sauce and Salad
Combine sour cream, parsley, 2 tsp. olive oil, 1 tsp. lemon juice, 1 tsp. water, ½ tsp. lemon zest, and a pinch of salt and pepper in a mixing bowl.
In another mixing bowl, combine cucumber, tomatoes, feta cheese, 1 tsp. olive oil, and a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, topping couscous with red onion, roasted red peppers, and salad. Serve sauce on the side. Bon appétit!
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