There were some things that I liked and didn’t like about this recipe. Overall, it was a good meal, but I probably wouldn’t cook it again. The most interesting part was the pearl couscous, which had a really interesting texture! A side dish like this is great for mixing up a typically boring dinner, while not getting too far on the wild side.
However, the chicken itself was basically just normal herb style chicken and I thought the asparagus would have tasted better just served as a side on its own rather than mixed in the couscous.
One bit of trouble I had was determining with the couscous was done. I’ve had the normal style couscous before, and know how that should taste, but this one, I wasn’t sure if it was supposed to be chewy with some bite to it, or cooked until completely soft. Well, being me, I got a bit distracted and cooked it until it was probably a little over done.
I was also unsure how much to salt it, and how much that would affect the flavor of the final product. I think I didn’t add enough salt!
Blue Apron gave me a huge bag of seasoning for these two chicken breasts. I didn’t even use half of it! I assume this was the Za’atar part of the Za’atar chicken. The amount of spice you see in the photo below was too much! Dial it back a notch, then add more later as the chicken cooks.
You can see in the next photos that I also overcooked this part of the dish despite using only medium heat. The spices burned!
I prefer my asparagus a little crunchy. You can see it’s starting to get bright green as I sauté it.
Pretty standard procedure here. Mix the couscous with the asparagus. Because I overcooked the couscous, it started to stick to the bottom of the pan and get a bit mushy.
Making the lemon compote was very confusing. Ignore this picture here, because this is NOT what the compote is supposed to look like!
The pictures on the back of the recipe card were too small to see clearly. The instructions were also very unclear on how to make it, talking about:
cut out the segments (or supremes) from between the membranes, discarding the seeds; transfer to a bowl
I didn’t know what segments or supremes were, so I just juiced the lemon. I thought there would be some kind of chemical reaction between the agave nectar and the lemon juice that would solidify it to make a jam-like substance. It didn’t. This is what I ended up with.
I found out too late that what they wanted me to do was remove the fruit flesh from the lemon slices, then marinate it in the agave nectar. Oops. I didn’t have any extra lemons to practice on. The sweet lemon juice still made a nice topping for the chicken.