Meal Kit
Moroccan-Style Chicken and Couscous
with roasted za’atar carrots
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Sesame
- Fiber-Rich
- Protein-Packed
- Mediterranean
Chef
Laura Alpern
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Carrot
- ¾ cup Pearl Couscous
- 2 oz. Creme Fraiche
- 1 oz. Dried Apricots
- ¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Parsley
- 0.14 oz. Lemon Juice
- 1 tsp. Za'atar Seasoning
- 1 tsp. Chile and Cumin Rub
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.
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Nutrition (per serving)
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Calories680
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Carbohydrates63g
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Net Carbs57g
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Fat28g
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Protein38g
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Sodium2010mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing Bowl
- 1 Peeler
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" fries.
Stem and mince parsley.Pat chicken dry. Season both sides with chile and cumin rub and a pinch of salt. -
2 Roast the Carrots
Place carrots on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and 3/4 the za'atar seasoning (reserve remaining for crema). Spread into a single layer.
Roast in hot oven until golden-brown and tender, 15-20 minutes.Carefully remove from oven.While carrots roast, continue recipe. -
3 Cook the Couscous
Bring couscous, 1 cup water, chicken base, and 1/4 tsp. salt to a boil in a small pot.
Once boiling, reduce heat to low, cover, and simmer until water is absorbed and couscous is tender, 7-10 minutes.Remove from burner. Stir in softened butter, parsley, and dried apricots until combined. Cover and set aside to keep warm.While couscous cooks, continue recipe. -
4 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
5 Make Crema and Finish Dish
In a mixing bowl, combine creme fraiche, lemon juice, 1 tsp. water, and remaining za'atar seasoning. Set aside.
Plate dish as pictured on front of card, topping chicken with crema. Slice chicken, if desired. Bon appétit!
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