Sticky Chermoula Chicken & Pearl Couscous
with Roast Veggies & Garlic Aioli
- Wheat
- Gluten
- Eggs
- Soy
- Almond
Pearl couscous must be the belle of the ball, decked out in roasted veggies that dazzle with their vibrant colours and tasty flavours. The crowning jewel though has to be the sweet, honey-glazed chermoula chicken. We can’t keep our eyes or forks off it! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Parsnip
1 sachet
Chermoula Spice Blend
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Baby Spinach Leaves
320 g
Chicken Breast
Nutrition Values
Utensils
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.
• Meanwhile, boil the kettle. Finely chop garlic. Roughly chop roasted almonds. • Place your hand flat on top of chicken and slice through horizontally to make two thin steaks. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken steaks, season with salt and toss to coat. Set aside.
• 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. • Divide roast veggie Israeli couscous between plates. • Top with honey-chermoula chicken and garlic aioli. • Garnish with almonds to serve. Enjoy!
