Moroccan Style Chicken & Couscous
Blue ApronPoultry
✓ Available this week · Jul 6 – Jul 12, 2026
☆☆☆☆☆ Be the first to review →⏱ ~70 min · 🍽 2 servings · 📊 Medium
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🧾 Diet fit
Based on this meal's macros per serving
✕ High protein
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Middle Eastern
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
10 oz Boneless Chicken Breast Pieces
½ cup Pearl Couscous
6 oz Carrots
2 each Scallions
2 tsp Honey
½ cup Plain Nonfat Greek Yogurt
1 ½ tbsp Red Harissa Paste
3 tbsp Romesco Sauce (contains almonds)
1 oz Dried Medjool Dates
How to make it
1
Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Peel the carrots, halve lengthwise, and thinly slice crosswise. Slice the scallions, keeping the white bases and green tops separate. Pit and roughly chop the dates, place in a bowl, cover with 1/2 cup warm water (1 cup for 4 servings), and soak at least 10 minutes. Pat the chicken dry. Whisk the honey, harissa paste, and a drizzle of olive oil together in a large bowl. Add the chicken, season with salt and pepper, toss to coat, and marinate at least 10 minutes, stirring occasionally.
2
Add the couscous to the boiling water and cook, stirring occasionally, 5-7 minutes until tender. Drain thoroughly and return to the pot.
3
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the carrots and white scallion bases; season with salt and pepper. Cook, stirring occasionally, 5-6 minutes until lightly browned and slightly softened. Remove from heat, transfer to the couscous, drizzle with olive oil, and stir to combine. Cover to keep warm. Wipe out the pan.
4
Heat a drizzle of olive oil in the same pan over medium-high. Add the marinated chicken in a single layer. Cook undisturbed 3-4 minutes until lightly browned, then stir occasionally 3-4 minutes more until cooked through. Add the drained dates and romesco sauce; stir to combine. Taste and season. USDA minimum: 165°F for chicken.
5
Stir 1 tablespoon water (2 tbsp for 4 servings) into the yogurt; season with salt and pepper. Plate the couscous and top with the chicken and any pan sauce, the seasoned yogurt, and the green scallion tops.
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Blue Apron
Moroccan Style Chicken & Couscous
Moroccan Style Chicken & Couscous (with Romesco, Dates & Yogurt) is a Poultry meal from Blue Apron. The recipe format follows Blue Apron's standard approach of pre-measured ingredients and step-by-step instructions.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Peel the carrots, halve lengthwise, and thinly slice crosswise. Slice the scallions, keeping the white bases and green tops separate. Pit and roughly chop the dates, place in a bowl, cover with 1/2 cup warm water (1 cup for 4 servings), and soak at least 10 minutes. Pat the chicken dry. Whisk the honey, harissa paste, and a drizzle of olive oil together in a large bowl. Add the chicken, season with salt and pepper, toss to coat, and marinate at least 10 minutes, stirring occasionally.
- Add the couscous to the boiling water and cook, stirring occasionally, 5-7 minutes until tender. Drain thoroughly and return to the pot.
- Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the carrots and white scallion bases; season with salt and pepper. Cook, stirring occasionally, 5-6 minutes until lightly browned and slightly softened. Remove from heat, transfer to the couscous, drizzle with olive oil, and stir to combine. Cover to keep warm. Wipe out the pan.
- Heat a drizzle of olive oil in the same pan over medium-high. Add the marinated chicken in a single layer. Cook undisturbed 3-4 minutes until lightly browned, then stir occasionally 3-4 minutes more until cooked through. Add the drained dates and romesco sauce; stir to combine. Taste and season. USDA minimum: 165°F for chicken.
- Stir 1 tablespoon water (2 tbsp for 4 servings) into the yogurt; season with salt and pepper. Plate the couscous and top with the chicken and any pan sauce, the seasoned yogurt, and the green scallion tops.
Moroccan Style Chicken & Couscous is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Moroccan Style Chicken & Couscous?
Moroccan Style Chicken & Couscous is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Moroccan Style Chicken & Couscous middle eastern?
Moroccan Style Chicken & Couscous is tagged as Middle Eastern on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Moroccan Style Chicken & Couscous take to prepare?
Moroccan Style Chicken & Couscous is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
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Brand: Blue Apron
Servings: 2
Pre-filled from our kitchen database · Boneless Chicken Breast Pieces, Pearl Couscous, Carrots, Scallions, Honey, Plain Nonfat Greek Yogurt, Red Harissa Paste, Romesco Sauce (contains almonds)
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