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Easy prep

Chicken, Baby Greens & Apple Couscous

with Garlic-Tarragon Sauce

Cooking time

20 minutes




950 /serving

There’s nothing quite as satisfying as a big mess of grains when you want a hardy, filling supper. This mountain of couscous is flavoured with baby greens, juicy apple and an enchanting spice blend. You’ll top it with tender, plump chicken browned until savoury, and some sautéed string beans. Over the top, add the final touch by drizzling on a silky, garlicky sauce enlivened with the herbaceous aroma of fresh tarragon.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 120g Baby greens (baby spinach, kale or arugula)
  • 15ml Minced garlic
  • 100g String beans
  • 1 Bunch of tarragon
  • 57g Green apple slices
  • 60ml Mayonnaise
  • 15ml White wine vinegar
  • 100g Couscous
  • 13.5g Lemony Dill & Marjoram spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Eggs, Milk, Sulphites, Wheat

You will need:

Small pot (or kettle)
Medium pan
2 or 4 tbsp Butter
Salt & pepper
Large heatproof bowl
Total Fat
58 g
Saturated Fat
13 g
760 mg
Total Carbs
63 g
11 g
45 g
9 g
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Cook the chicken
In a small pot (or kettle), bring 1 cup water to a boil (double for 4 portions). In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken thighs* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Cook the couscous
While the chicken cooks, in a large, heatproof bowl, combine the couscous with the boiling water; season with ½ the remaining spice blend and a big pinch of salt. Cover the bowl with a plate and let sit for 10 minutes. Fluff the cooked couscous with a fork and set aside in a warm spot.
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Make the garlic-tarragon sauce
While the chicken continues to cook, pick the tarragon leaves off the stems; finely chop the leaves, discarding the stems. In a small bowl, combine 2 tbsp butter (double for 4 portions) and ½ the garlic; heat it in the microwave, in 15 second increments, until melted. To the bowl of garlic butter, add the mayonnaise and as much of the white wine vinegar and tarragon as you’d like. Stir thoroughly to combine; season with S&P to taste.
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Sauté the string beans
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the string beans and remaining garlic; season with the remaining spice blend and S&P. Cook, stirring frequently, 2 to 3 minutes, until crisp-tender.
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Finish & serve
To the bowl of couscous, add the baby greens and apple; stir to combine and season with S&P to taste. Divide the couscous between your plates. Top with the string beans and chicken. Spoon as much of the garlic-tarragon sauce over the chicken as you’d like. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.