Romesco Organic Chicken & Pearl Couscous

🥘 Ingredients

• Savory Paprika Blend
  2 tbsp
• asparagus
  12 oz
• black pepper
• chicken stock concentrate
  2 unit
• cooking oil
  1 tsp
• grape tomatoes
  8 oz
• olive oil
  1 tsp
• organic chicken cutlets
  3 lb
• paper towels
• pearl couscous
  1.5 c
• romesco sauce
  3/4 c
• salt
• scallions (separating whites from greens)
  4 unit
• sliced almonds
  1 oz
• water
  3/4 c

🍳 Cookware

• large pan
• small pot

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions . Trim and discard woody bottom ends from asparagus ; cut crosswise into 1/2-inch pieces. Reserve 1 tsp Savory Paprika Blend (2 tsp for 4 servings) for Step 3.

   scallions: 4 unit (separating whites from greens), asparagus: 12 oz, Savory Paprika Blend: 2 tbsp
2. 

   2

   Pat organic chicken cutlets dry with paper towels . Season all over with remaining Savory Paprika Blend, salt , and black pepper . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, ⏱️ 5 minutes . Turn off heat. Add half the romesco sauce ; turn chicken until evenly coated and sauce is warmed through.

   organic chicken cutlets: 3 lb, paper towels, salt, black pepper, cooking oil: 1 tsp, romesco sauce: 3/4 c
3. 

   3

   While chicken cooks, heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites, grape tomatoes , and reserved Savory Paprika Blend; cook, stirring, until fragrant, ⏱️ 30 seconds . Add pearl couscous , chicken stock concentrate , water (1 1/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Stir in asparagus, cover pot, and simmer until liquid is absorbed and couscous and asparagus are tender, ⏱️ 8 minutes . Keep covered off heat until ready to serve.

   olive oil: 1 tsp, grape tomatoes: 8 oz, pearl couscous: 1.5 c, chicken stock concentrate: 2 unit, water: 3/4 c
4. 

   4

   Stir remaining romesco into pot with couscous. Taste and season with salt and pepper. Divide couscous between shallow bowls and top with chicken. Garnish with sliced almonds and scallion greens, then serve.

   sliced almonds: 1 oz