Seared Chicken and Spinach Couscous Bowl with Roasted Carrots and Garlic Aioli

This vibrant couscous bowl brings together tender pearl couscous, fresh spinach and sweet roasted carrots, all topped with succulent seared chicken seasoned with a savory spice blend. A sprinkle of toasted walnuts adds a delightful crunch, while a creamy garlic aioli ties everything together.

Perfect for a quick and satisfying dinner, this dish is packed with protein and fiber, making it a nourishing choice for any night of the week. The combination of textures and flavors will leave you feeling full and happy.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine couscous, stock concentrates, 1 cup water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to use.
2. While couscous cooks, heat a large dry pan over medium-high heat. Add walnuts and cook, stirring occasionally, until fragrant and lightly browned, 2-3 minutes. Transfer to a plate and wipe out the pan.
3. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Heat a drizzle of oil in the same pan over medium-high heat. Add carrots and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Transfer to a plate and tent with foil to keep warm. Wipe out the pan.
4. Pat chicken dry with paper towels. Rub all over with a drizzle of oil and Fry Seasoning. Season with salt and pepper. Heat the pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board.
5. While chicken cooks, in a small bowl, combine mayonnaise and half the garlic powder. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6. Fluff couscous with a fork; stir in spinach and carrots until combined. Cut chicken into bite-size pieces. Divide couscous between shallow bowls. Top with chicken and sprinkle with toasted walnuts. Drizzle with aioli and serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Pearl couscous is recommended for its chewy texture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Can I substitute the walnuts?

Yes, pecans or almonds would work well as a substitute.