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For herbaceous, Italian-inspired flavor, our chicken is generously coated with dried fennel seeds, rosemary, and sage before cooking, then served over a fluffy bed of couscous dotted with tangy-sweet currants. It’s all complete with vegetables sautéed alongside a touch of garlic and red pepper flakes.

Ethan Mick

with Pearl Couscous

Tuscan Chicken & Summer Vegetables

Boneless, Skinless Chicken Breasts

Pearl Couscous

Zucchini

Garlic

Green Beans

Grated Parmesan Cheese

Crushed Red Pepper Flakes

Red Wine Vinegar

Dried Currants

Cocktail Tomatoes

Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary, & Ground Sage)

Ingredients

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Pat the **chicken** dry with paper towels; season on both sides with salt, pepper, and enough of the **spice blend** to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Cook the chicken:

While the chicken cooks, add the **couscous** to the pot of boiling water and cook 2 minutes. Add the **green beans** and continue to cook 4 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the **currants** and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Cover to keep warm.

Cook the couscous & green beans:

While the couscous and green beans cook, cut the **zucchini** crosswise into 1/4-inch rounds. If necessary, peel the **garlic** (you will have extra); using the flat side of your knife, smash each clove once to flatten. Depending on their size, quarter or halve the **tomatoes**; place in a bowl and season with salt and pepper.

Prepare the ingredients:

Add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the **sliced zucchini** and **smashed garlic **in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the **seasoned tomatoes** and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat and stir in the **vinegar**. Season with salt and pepper to taste. Carefully remove and discard the **garlic**.

Cook the vegetables:

Slice the **cooked chicken** crosswise. Serve the **cooked couscous and green beans** topped with the **cooked vegetables** and **sliced chicken**. Garnish with the **cheese** and a drizzle of olive oil. Enjoy!