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

This vibrant 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 crunch, while a creamy garlic aioli ties everything together.

Perfect for a quick weeknight dinner, this recipe is packed with protein and flavor. The couscous cooks in minutes and the chicken sears beautifully in the same pan, making cleanup a breeze. Serve it warm or at room temperature for a delicious meal any day.

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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

24 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 (medium pot for 4 servings), combine couscous, stock concentrates, 1 cup water (2 cups for 4) 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 in Step 6.
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. Turn off heat; transfer to a plate. Wipe out 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 pan used for walnuts over medium-high heat. Add carrots and season with a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Turn off heat; transfer to a second plate and tent with foil to keep warm. Wipe out 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 pan used for carrots over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. (Lower heat if chicken browns too quickly.) Transfer chicken to a cutting board.
5. While chicken cooks, in a small bowl, combine mayonnaise and half the garlic powder (all for 4 servings). 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?

Pearl couscous works best for this recipe, but you can substitute with regular couscous. Adjust cooking time according to package directions.

How do I store leftovers?

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

Can I make this recipe vegetarian?

Yes, omit the chicken and add more vegetables like roasted chickpeas or bell peppers. Use vegetable stock concentrate instead of chicken.