Our Advice for Cooking Your Kit

Before you get started, we recommend you place all of the ingredients and tools you'll need in front of you.  As you cook, you can follow the recipe card included in your kit, but for best results (and more fun), we recommend you watch the free "cooking class" video below. 


What You Will Need

Items not included in your kit:

  • 6-8 oz. Skinless chicken breasts (2 pieces)
  • Salt
  • Pepper
  • Olive Oil


  • Sauté pan (steel or cast iron)
  • Sharp knife
  • Cutting board
  • Pot
  • Lid for pot or a plate
  • Bowls for mixing (2)
  • Fork or spoon
  • Spatula or tongs (for handling chicken)

Your Salted Cooking Kit, which includes:

  • Couscous (3/4 cup)
  • Moroccan Spice Blend* (1 tablespoon) 
  • Lemon (1/2)
  • Honey (1 tablespoon)
  • California Apricots (1/3 cup)
  • Raisins (1/4 cup)
  • Greek Yogurt (4 tablespoons)
  • Sliced Almonds (1 tablespoon)
  • Dried Mint (1 teaspoon)

*Cumin, Ginger, Nutmeg, Cinnamon, Black Pepper,
Coriander Seed, Cayenne (equal parts)

Watch the Video



Serves 2, Prep and Cook Time: 25 minutes

Before cooking, pre-heat oven to 400 degrees and bring a pot with water (3/4 cup) and salt (1/4 teaspoon) to boil.

1. Combine honey, warm water (1 tablespoon) and spice mix in a bowl.

2. Once water is boiling, stir in couscous, remove from heat, and cover with a plate or lid. Let stand for 5 minutes.

3. Meanwhile, add chicken to bowl and coat with spice mixture. Heat a pan on medium-high. Add 1 tablespoon of oil. Sear chicken for 3-4 minutes per side, until just browned, then bake in the 400 degree oven for 10-15 minutes, until cooked through. (You will also let it rest for 5 minutes before serving.)

4. Chop apricots into small pieces.

5. Fluff the couscous with a fork or spoon, then season with salt & pepper and juice from half the lemon. Stir in the almonds, apricots, dried mint, and raisins. Reserve half the almonds for a garnish later. 

6. Mix yogurt in small bowl with 1 teaspoon of water. Spoon yogurt onto a plate, then transfer couscous on top, followed by chicken. Garnish with lemon juice, remaining almonds, and oil. Enjoy!

Recipe by Chef Simon Majumdar