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Sweet and Spicy Skillet Chicken and Couscous

with Charred Bell Peppers, Mint and Lemon

20 min

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An enticing combination of spices, chicken, veggies, and couscous make this meal one to remember. Our Moroccan-inspired spice blend, cayenne, tamarind, and a touch of brown sugar create a sweet-savory character to this one-pan winner, brought to life with fresh mint and a squeeze of bright lemon right before serving.

What We'll Send

Chicken Breast
Red Bell Pepper
Tamarind Concentrate
Cayenne Pepper
Brown Sugar
Mint Fresh
Red Onion Sliced
Spice Blend
Cinnamon, Cumin, Coriander, Smoked Paprika
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 4462
Fat 18g
Protein 147g
Carbohydrates 926g

What You'll Need

Cooking Directions


Preheat Skillet + Prep Ingredients

Heat a large skillet over medium. Wash, zest and halve lemon. Wash and core red bell pepper. Slice into ¼ inch strips. Drain and pat chicken breast dry using paper towel. Cube chicken into 1/2 inch pieces and season with salt and pepper.


Cook Vegetables + Chicken

Add 2 tbsp. (4 tbsp. for 4 servings) olive oil to the hot skillet. Add red peppers and onions and saute for 3-5 minutes, stirring occasionally. Add chicken and saute for another 3-5 minutes. Add garlic and spice blend and cook for 1-2 minutes or until fragrant and chicken is cooked through.


Make Sauce + Couscous

When chicken is done, add 1 cup (2 cups for 4 servings) water to skillet and use a wooden spoon to scrape any brown bits from the bottom. Add tamarind paste, brown sugar, lemon zest, a pinch of cayenne pepper and salt to taste. Stir couscous into skillet, cover, and reduce heat to low. Set timer for 5 minutes.


Finish Dish

Wash mint and pick leaves from stem. Chop mint leaves and roughly chop spinach. When timer goes off, check that couscous is tender and water has been absorbed. Increase heat to high, and stir mint and spinach into couscous, let cook until spinach has wilted.



Divide couscous and chicken into large bowls and squeeze lemon juice over everything. Enjoy!

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