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Export 7 ingredients for grocery delivery
Step 1
1 Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Reserve the zested lemon. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Cut the chives into ½-inch pieces.
Step 2
2 Cook the couscous: Add the couscous to the pot of boiling water and cook 8 to 10 minutes, or until tender. Drain thoroughly and rinse under cool water for 20 to 30 seconds to prevent sticking.
Step 3
3 Make the lemon compote: While the couscous cooks, cut off and discard the top and bottom of the zested lemon; cut off and discard any remaining rind and white pith. Using a small knife, cut out the segments (or supremes) from between the membranes, discarding the seeds; transfer to a bowl. Squeeze the juice from the membranes over the supremes; discard the membranes. Stir in the agave nectar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
Step 4
4 Cook the chicken: While the lemon marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper and the spice blend. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.
Step 5
5 Finish the couscous: Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green. Add the cooked couscous, lemon zest and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat.
Step 6
6 Finish & plate your dish: Just before serving, stir the chives into the bowl of lemon compote; season with salt and pepper to taste. Divide the finished couscous between 2 dishes. Top with the cooked chicken. Garnish the chicken with the lemon compote (including a few spoonfuls of the marinating liquid). Enjoy!
Step 7
1 Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Reserve the zested lemon. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Cut the chives into ½-inch pieces.
Step 8
2 Cook the couscous: Add the couscous to the pot of boiling water and cook 8 to 10 minutes, or until tender. Drain thoroughly and rinse under cool water for 20 to 30 seconds to prevent sticking.
Step 9
3 Make the lemon compote: While the couscous cooks, cut off and discard the top and bottom of the zested lemon; cut off and discard any remaining rind and white pith. Using a small knife, cut out the segments (or supremes) from between the membranes, discarding the seeds; transfer to a bowl. Squeeze the juice from the membranes over the supremes; discard the membranes. Stir in the agave nectar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
Step 10
4 Cook the chicken: While the lemon marinates, pat the chicken dry with paper towels; season on both sides with salt, pepper and the spice blend. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.
Step 11
5 Finish the couscous: Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green. Add the cooked couscous, lemon zest and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat.
Step 12
6 Finish & plate your dish: Just before serving, stir the chives into the bowl of lemon compote; season with salt and pepper to taste. Divide the finished couscous between 2 dishes. Top with the cooked chicken. Garnish the chicken with the lemon compote (including a few spoonfuls of the marinating liquid). Enjoy!
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