Lemony Herbed Chicken & Couscous Skillet
with Chicken Thighs & Green Beans
This savory and satisfying skillet is also super-simple to make! Hearty chicken thighs are seasoned with a bold blend of herbs and spices, then cooked along with garlicky pearl couscous in one lucky skillet. A squeeze of fresh lemon juice and sprinkle of fresh parsley brighten up the dish, and simple sautéed green beans add color and crunch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
20 ounce
Diced Chicken Thighs
1 teaspoon
Dried Thyme
1 tablespoon
Fry Seasoning
5 ounce
Israeli Couscous
(Contains Wheat)
1 unit
Mushroom Stock Concentrate
1 unit
Chicken Stock Concentrate
6 ounce
Green Beans
1 unit
Lemon
¼ ounce
Parsley
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Mince or grate garlic.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add chicken in a single layer; season with thyme, half the Fry Seasoning (all for 4), salt, and pepper. Cook, stirring occasionally, until chicken is browned, 1-2 minutes (it’ll finish cooking later in this step). • Add garlic and couscous; cook, stirring, until garlic is fragrant and couscous is toasted, 30-60 seconds. • Stir in mushroom stock concentrate, chicken stock concentrate, 1½ cups water (2¼ cups for 4), and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low and cook until couscous is tender and water has absorbed, 12-14 minutes. Keep covered off heat until ready to serve.
• Meanwhile, trim green beans if necessary. Quarter lemon. Roughly chop parsley. • Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 3-6 minutes.
• Sprinkle couscous with juice from two lemon wedges (four wedges for 4 servings) and garnish with parsley. TIP: For less lemon flavor, use one wedge for 2 servings and two wedges for 4.
• Divide couscous between shallow bowls or serve directly from pan. Serve with green beans and remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
