Chicken over Creamy Parmesan Couscous
with Roasted Carrots
This luscious and foolproof charmer of a meal should do the trick when it comes to impressing the new boo or bae, maybe even nudge them over that relationship line? What we’ve got here is a creamy, cheesy, velvety bed of bouncy couscous lovingly showered with Parmesan. You’ll top that with Italian-seasoned pork chops seared to juicy golden brown perfection. And on the side we’ve got simple salt and pepper roasted carrots. Sprinkle with scallion greens for a pop of color and flavor just before serving, and we guarantee your date will be putty in your hands!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 tablespoon
Cream Cheese
(Contains Milk)
12 ounce
Carrots
2 unit
Scallions
2.5 ounce
Israeli Couscous
(Contains Wheat)
1 unit
Mushroom Stock Concentrate
1 teaspoon
Garlic Powder
1 tablespoon
Italian Seasoning
10 ounce
Chicken Cutlets
1 ounce
Cheese Roux Concentrate
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Place cream cheese packet in a small bowl with warm water to soften. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
• Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 25-30 minutes.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add scallion whites and cook, stirring, until just softened, 1-2 minutes. • Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. • Stir in 3⁄4 cup water, stock concentrate, half the garlic powder, 1 tsp Italian Seasoning, and a pinch of salt (1 1⁄2 cups water and 2 tsp Italian Seasoning for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess liquid if necessary. Keep covered off heat until ready to use in Step 5.
• Pat pork dry with paper towels and season all over with remaining garlic powder, remaining Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Transfer to a cutting board and tent with foil to keep warm.
Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side.
• Return pot with couscous to stovetop over low heat. Stir in 1 cup water (2 cups for 4 servings), cheese roux concentrate, cream cheese, and Parmesan. Cook, stirring, until combined and creamy, 30-60 seconds. Remove from heat.
• Slice pork crosswise. • Divide creamy couscous between shallow bowls; top with pork and roasted carrots. Garnish with scallion greens and serve.
Slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
