Sam Seasonal Recipe

Bring 1 cup of chicken or vegetable stock to a simmer in a small saucepan. Stir in the couscous, cover, remove from heat, and let sit 5 minutes until tender. Fluff with a fork and keep warm.

Trim and chop the seasonal vegetables into uniform 1/2- to 1-inch pieces. Slice the onion thinly, mince the garlic, chop herbs, and zest and juice the lemon.

Pat the chicken (or tofu) dry and cut into 1-inch pieces. Season with 3/4 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika.

Sear chicken (or tofu)

Heat 1 1/2 tablespoons olive oil and the butter in a large skillet over medium-high heat until shimmering and butter foams. Add the seasoned chicken pieces in a single layer and sear without moving for 2–3 minutes until golden on one side. Stir and cook another 2–3 minutes until cooked through (internal temp 165°F/74°C) or tofu is browned. Remove protein to a plate and tent with foil to rest.

In the same skillet, add the remaining 1 1/2 tablespoons olive oil. Add the sliced onion and a pinch of salt and cook 3 minutes until beginning to soften. Add the minced garlic and cook 30 seconds until fragrant.

Add the chopped seasonal vegetables to the skillet. Sprinkle with 3/4 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp smoked paprika, and crushed red pepper if using. Sauté, stirring occasionally, 5–7 minutes until vegetables are tender-crisp and lightly caramelized. If vegetables release a lot of liquid, cook until most of it evaporates.

Return the cooked chicken (or tofu) to the skillet with the vegetables. Add the honey, Dijon, red wine vinegar, capers (if using), lemon zest and 1 tablespoon lemon juice. Stir to combine and cook 1–2 minutes to meld flavors.

Taste and adjust seasoning with remaining salt and pepper as needed. Fold in torn basil and chopped parsley off heat to preserve freshness.

Serve the seasonal vegetable and protein mixture over the fluffed couscous. Sprinkle with grated Parmesan if using and a final drizzle of olive oil or an extra squeeze of lemon.

Divide among 4 plates or bowls. Garnish with a few extra basil leaves and a grind of black pepper. Serve warm.