One-Pan Moroccan Chicken & Couscous

🥘 Ingredients

• Israeli couscous
  1.5 c
• Tunisian Spice Blend (you'll use the rest in the next step)
  2 tbsp
• black pepper
  ½ tsp
• carrot (lengthwise)
  6 oz
• chicken cutlets (dry with paper towels)
  20 oz
• chicken stock concentrate
  2 unit
• dried apricots
  2 oz
• garlic powder (you'll use the rest later)
  2 tsp
• lemon
  1 unit
• onion (into ½-inch pieces)
  2 unit
• pistachios
  1 oz
• salt
  ½ tsp
• sour cream
  1/2 c
• tomato (into ½-inch pieces)
  2 unit

🍳 Cookware

• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and dice onion . Trim, peel, and halve carrot ; thinly slice crosswise. Dice tomato .

   onion: 2 unit (into ½-inch pieces), carrot: 6 oz (lengthwise), tomato: 2 unit (into ½-inch pieces)
2. 

   2

   Pat chicken cutlets . Season all over with half the Tunisian Spice Blend , salt , and black pepper . Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and sear until browned, ⏱️ 3 minutes per side (it'll finish cooking later). TIP: Lower heat if chicken begins to brown too quickly. Remove from pan and set aside.

   chicken cutlets: 20 oz (dry with paper towels), Tunisian Spice Blend: 2 tbsp (you'll use the rest in the next step), salt: ½ tsp, black pepper: ½ tsp
3. 

   3

   Heat a drizzle of oil in the same pan over medium-high heat. Add onion, carrot, half the garlic powder , remaining Tunisian Spice Blend, salt, and pepper. Cook, stirring occasionally, until softened, ⏱️ 6 minutes .

   garlic powder: 2 tsp (you'll use the rest later)
4. 

   4

   Stir Israeli couscous , dried apricots , chicken stock concentrate , 2 cups water (4 cups for 4 servings), and ½ tsp salt (1 tsp for 4) into pan with veggies. Cover and bring to a boil, then reduce heat to medium; place chicken in the center of pan. Cook, covered, until chicken is cooked through, couscous is tender, and liquid is mostly absorbed, ⏱️ 8 minutes . TIP: For thinner chicken cutlets, check doneness after ⏱️ 5 minutes ; remove if cooked through. Check on couscous periodically; if liquid evaporates before it's done, add splashes of water as needed. Or, if you end up with any excess liquid, remove chicken, then increase heat to medium high and continue cooking until excess liquid evaporates.

   Israeli couscous: 1.5 c, dried apricots: 2 oz, chicken stock concentrate: 2 unit
5. 

   5

   Meanwhile, zest and quarter lemon . Roughly chop pistachios . In a small bowl , combine sour cream , remaining garlic powder, a squeeze of lemon juice, and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   lemon: 1 unit, pistachios: 1 oz, sour cream: 1/2 c
6. 

   6

   Remove chicken from pan; set aside to rest. Stir tomato, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice into pan with couscous. Taste and season with salt and pepper. Slice chicken crosswise. Divide couscous between plates; top with chicken. Drizzle sauce over chicken. Garnish with pistachios and as much lemon zest as you like. Serve with any remaining lemon wedges on the side.