Honey-Chermoula Chicken & Pearl Couscous
with Roast Veggies & Garlic Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
320 g
Chicken Breast
1
Silverbeet
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Parsnip
1 sachet
Chermoula Spice Blend
1 packet
Roasted hazelnuts
(Contains: Tree nuts; May be present: Tree nuts, Gluten, Milk, Sesame, Soy)
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and parsnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly and roast until tender, 20-25 minutes.
Custom Recipe: If you've swapped from pork loin steaks to chicken breast, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. Flavour chicken as above.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil and simmer, uncovered, until tender, 10-12 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic and silverbeet until tender, 2-3 minutes. • Return couscous to the pan, then add chickenstyle stock powder and stir to combine.
Follow pan heating instructions as above and cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Continue as above.
• To the couscous, add the roasted veggies, along with a drizzle of vinegar and olive oil. • Toss gently to combine and season to taste.
Slice chicken steaks.
