Mediterranean Chicken Cutlets

🥘 Ingredients

• Mediterranean Spice Blend
  2 tbsp
• butter
  1 tbsp
• chicken cutlets
  20 oz
• chicken stock concentrate
  1 unit
• couscous
  1 c
• harissa powder
  1 tsp
• lemon
  1 unit
• olive oil
  2 tbsp
• scallions
  2 stalks
• shredded carrots
  1 c
• sour cream
  ¼ cup

🍳 Cookware

• large pan
• large bowl
• small bowl

1. 

   1

   chicken cutlets Mediterranean Spice Blend chicken stock concentrate couscous butter olive oil scallions lemon shredded carrots sour cream harissa powder

   chicken cutlets: 20 oz, Mediterranean Spice Blend: 2 tbsp, chicken stock concentrate: 1 unit, couscous: 1 c, butter: 1 tbsp, olive oil: 2 tbsp, scallions: 2 stalks, lemon: 1 unit, shredded carrots: 1 c, sour cream: ¼ cup, harissa powder: 1 tsp
2. 

   2

   Wash and dry all produce. Trim, then thinly slice scallions, separating whites from greens. Zest and quarter lemon.
3. 

   3

   Pat chicken cutlets dry with a paper towel; season all over with salt, pepper, and half the Mediterranean Spice Blend. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken cutlets and cook until browned and cooked through, ⏱️ 3 minutes to ⏱️ 5 minutes per side. Turn off heat; transfer chicken cutlets to a plate.
4. 

   4

   While chicken cooks, combine couscous, chicken stock concentrate, ¾ cup water, ½ tbsp butter, and a pinch of salt in a large bowl . Cover bowl with plastic wrap, then microwave on high until liquid is boiling, ⏱️ 1 minute . Set aside, covered, until ready to serve.
5. 

   5

   In a small bowl , combine sour cream, lemon zest, 1 tbsp water, ¼ tsp harissa powder, and a pinch of salt. Taste and add more harissa powder if you like.
6. 

   6

   Heat another drizzle of olive oil over medium-high heat in the same pan. Add scallion whites and shredded carrots. Cook, stirring, until softened, ⏱️ 1 minute to ⏱️ 2 minutes . Turn off heat. Squeeze in juice from 1 lemon wedge. Season with salt.
7. 7

   Fluff couscous with a fork. Stir in carrot mixture. Divide finished couscous between bowls. Top with chicken cutlets. Drizzle with crema. Garnish with scallion greens. Serve with remaining lemon wedges on the side.