Smoky Paprika Chicken with Romesco Sauce and Pearl Couscous

This vibrant dish brings together tender, paprika-spiced chicken and a rich, smoky romesco sauce made from roasted red peppers and almonds. Served on a bed of pearl couscous with fresh asparagus and sweet grape tomatoes, every bite is a celebration of texture and flavor.

Perfect for a weeknight dinner that feels special, this recipe is quick to prepare and packed with protein and vegetables. The crunchy almond topping and fresh scallion greens add the perfect finishing touch.

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Ingredients

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim and discard woody bottom ends from asparagus; cut crosswise into ½-inch pieces. Reserve 1 teaspoon of the Savory Paprika Blend for step 3.
2. Pat chicken dry with paper towels. Season all over with remaining Savory Paprika Blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes. Turn off heat. Add half the romesco sauce; turn chicken until evenly coated and sauce is warmed through.
3. While chicken cooks, heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites, tomatoes and reserved Savory Paprika Blend; cook, stirring, until fragrant, about 30 seconds. Add couscous, stock concentrate, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then reduce heat to low. Stir in asparagus. Cover pot and simmer until liquid has absorbed and couscous and asparagus are tender, 6-8 minutes more. Keep covered off heat until ready to serve.
4. Stir remaining romesco sauce into pot with couscous. Taste and season with salt and pepper. Divide couscous between shallow bowls. Top with chicken. Garnish with almonds and scallion greens. Serve.

Recipe Tips

FAQ

Can I use regular paprika instead of the Savory Paprika Blend?

Yes, you can substitute with 1 tablespoon of regular smoked paprika plus a pinch of garlic powder and onion powder for a similar flavor profile.

What can I substitute for Israeli couscous?

You can use regular couscous, orzo or quinoa. Adjust cooking time according to package instructions.

Is this recipe gluten-free?

No, because it contains Israeli couscous (wheat) and the romesco sauce may contain wheat. Use gluten-free couscous and check romesco ingredients to make it gluten-free.