Sticky Apricot-Glazed Chicken & Carrot Couscous
with Mint & Lemon Yoghurt
- Wheat
- Gluten
- Milk
- Soy
- Gluten
- Wheat
- May contain traces of allergens
Tonight we’re bringing bold Middle Eastern flavours to the table. Succulent chicken breast are seared in a sticky apricot glaze, served over fluffy carrot couscous, then finished with zesty lemon yoghurt.
Ingredients
1 packet
Couscous
(Contains: Wheat, Gluten)
320 g
Chicken Breast
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
1
Lemon
1 sachet
Middle Eastern Seasoning
1 packet
Apricot Sauce
1
Red Onion
1 packet
Mint
1
Natural Yoghurt
(Contains: Milk May be present: Gluten, Wheat)
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
1 tbs
honey
10 g
butter
(Contains: Milk)
¾ cup
water
Nutrition
Utensils
Cooking Steps
• Finely chop garlic. • Slice chicken breast into thin strips. • In a medium bowl, combine the soy sauce, honey, Middle Eastern seasoning, apricot sauce and 1/2 the garlic. Drizzle with olive oil and season with pepper. • Add chicken strips and toss to coat. Set aside. TIP: If you have time, let the chicken marinate for 10-15 minutes to increase the flavour
• Thinly slice onion. • Heat a medium saucepan with a drizzle of olive oil over medium-high heat. Cook onion, tossing, until tender, 4-5 minutes. Transfer to a plate and cover to keep warm. • Return the pan to medium-high heat and melt the butter. Add the remaining garlic and cook until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, grate carrot. Slice lemon into wedges.
• Add the mint, carrot and a squeeze of lemon juice to the couscous. Drizzle with olive oil, season to taste and stir to combine. Set aside. • In a small bowl, combine natural yoghurt and a squeeze of lemon juice. Drizzle with olive oil, season to taste and stir to combine. Set aside. TIP: Add as much or as little lemon juice as you like.
• Heat a large frying pan over medium-high heat. Transfer to a second small bowl. • Return the frying pan to high heat with a drizzle of olive oil. When the pan is hot, use tongs to gently shake off any excess marinade from the chicken, then cook chicken, tossing, until browned and cooked through, 3-4 minutes. • Add the remaining marinade and cook, stirring, until bubbling, 1 minute.
• Divide carrot couscous between bowls. Top with sticky apricot-glazed chicken. • Spoon over any remaining sauce from the pan. • Serve with lemon yoghurt. Enjoy!
