🇲🇦Moroccan Chicken Couscous Skillet with Pistachios & Lemon Garli

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pat chicken dry with paper towels. Season all over with half of Tunisian Spice & salt/pepper. • Heat drizzle of oil in lg. pan over high. Add chicken & sear (2-3 min. per side) until browned. Remove from pan & set aside.

Step 2

Heat a drizzle of oil in same pan over med.-high. Add onion, carrot, half of garlic powder, remaining Tunisian Spice,& salt/pepper. Cook (4-6 min.), stirring occasionally, until softened.

Step 3

Stir couscous, apricots, stock concentrate, 1½C water, & ½t salt into pan with veggies. Cover & boil, reduce heat to med.-high;, & place chicken in center of pan. Cook (6-8 min.), covered, until chicken is cooked through, couscous is tender, & liquid is mostly absorbed. (If chicken cutlets are on the thinner side, check them after 5 min. & remove if done.)

Step 4

Meanwhile, in sm. bowl, combine sour cream, remaining garlic powder, squeeze of lemon juice, & pinch of lemon zest. Add water, 1t at a time, until mixture reaches a drizzling consistency. Season with salt/pepper.

Step 5

Remove chicken from pan; set aside to rest. • Stir tomato, 1T butter, & a squeeze of lemon juice into pan with couscous. Taste & season with salt/pepper. • Slice chicken crosswise. • Divide couscous between plates; top with chicken. Drizzle sauce over chicken. Garnish with pistachios and lemon zest. Serve with lemon wedges on side.