Chicken over Creamy Parmesan Couscous

Name: Chicken over Creamy Parmesan Couscous with Roasted Carrots
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/2 cup Israeli Couscous; 12 oz Carrot; 2 tbsp Cream Cheese; 1 tbsp Italian Seasoning; 3 tbsp Parmesan Cheese; 1 Mushroom; 10 oz Chicken Cutlets; 1 oz Cheese Roux Concentrate; 2 unit Scallions; 1 tsp Garlic Powder; 1 tbsp Cooking Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Butter, tbsp

with Roasted Carrots

By Recipe0 System

This luscious and foolproof charmer of a meal should do the trick when it comes to impressing the new boo or bae, maybe even nudge them over that relationship line? What we’ve got here is a creamy, cheesy, velvety bed of bouncy couscous lovingly showered with Parmesan. You’ll top that with Italian-seasoned pork chops seared to juicy golden brown perfection. And on the side we’ve got simple salt and pepper roasted carrots. Sprinkle with scallion greens for a pop of color and flavor just before serving, and we guarantee your date will be putty in your hands!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Israeli Couscous
12 oz Carrot
2 tbsp Cream Cheese
1 tbsp Italian Seasoning
3 tbsp Parmesan Cheese
1 Mushroom
10 oz Chicken Cutlets
1 oz Cheese Roux Concentrate
2 unit Scallions
1 tsp Garlic Powder
1 tbsp Cooking Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Place cream cheese packet in a small bowl with warm water to soften. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
2

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 25-30 minutes.
3

Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add scallion whites and cook, stirring, until just softened, 1-2 minutes.

Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes.

Stir in 3⁄4 cup water, stock concentrate, half the garlic powder, 1 tsp Italian Seasoning, and a pinch of salt (1 1⁄2 cups water and 2 tsp Italian Seasoning for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.

Drain any excess liquid if necessary. Keep covered off heat until ready to use in Step 5.
4

Pat pork dry with paper towels and season all over with remaining garlic powder, remaining Italian Seasoning, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Transfer to a cutting board and tent with foil to keep warm.

Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side.
5

Return pot with couscous to stovetop over low heat. Stir in 1 cup water (2 cups for 4 servings), cheese roux concentrate, cream cheese, and Parmesan. Cook, stirring, until combined and creamy, 30-60 seconds. Remove from heat.
6

Slice pork crosswise.

Divide creamy couscous between shallow bowls; top with pork and roasted carrots. Garnish with scallion greens and serve.

Slice chicken crosswise.

Chicken is fully cooked when internal temperature reaches 165°.

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