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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.

Ethan Mick

with Sautéed Summer Vegetables & Tzatziki

Spiced Chicken & Couscous

Chopped Chicken Breast

Yellow Couscous

Garlic

Green Beans

Cocktail Tomatoes

Tzatziki (Cucumber-Yogurt Sauce)

Ras El Hanout

Ingredients

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.

Cook the couscous

While the couscous cooks, wash and dry the **tomatoes**; quarter lengthwise. If necessary, peel the **garlic**; roughly chop. Halve the **green beans** crosswise.

Prepare the ingredients:

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.

Brown the chicken:

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!