Our Mediterranean-inspired chicken and vegetables get warming spice thanks to ras el hanout, a popular North African blend that highlights turmeric, cumin, and more. A dollop of cooling tzatziki finishes the meal on another bright, flavorful note.
Ingredients
Ingredients
- 10 oz Chopped Chicken Breast
- 1 c Yellow Couscous
- 2 Garlic
- 6 oz Green Beans
- 1/2 lb Cocktail Tomatoes
- 1/2 c Tzatziki (Cucumber-Yogurt Sauce)
- 1 tbsp Ras El Hanout
Instructions
Instructions
Cook the couscous
In a small pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.
Prepare the ingredients:
While the couscous cooks, wash and dry the tomatoes; quarter lengthwise. If necessary, peel the garlic; roughly chop. Halve the green beans crosswise.
Brown the chicken:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the ras el hanout (you will have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned.
Cook the vegetables & serve your dish:
Add the halved green beans to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the quartered tomatoes and chopped garlic. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the chicken is cooked through. Season with salt and pepper to taste. Serve the cooked chicken and vegetables over the cooked couscous. Top with the tzatziki. Enjoy!