Sticky Mediterranean Chicken & Pearl Couscous
with Roast Brussels Sprouts & Garlic Yoghurt
Your dinner tonight will be as pretty as a picture when you plate up this golden honey-glazed chicken nestled on a bed of roast veggie and pearl couscous salad. Bring it all together with a drizzle of zesty garlic yoghurt for a meal that’s almost too pretty to eat!
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
1 packet
Brussels Sprouts
1
Red Onion
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
2
Garlic
½
Lemon
320 g
Chicken Breast
1 sachet
Mediterranean Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
baby spinach & rocket mix
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Halve the Brussels sprouts. Slice brown onion into wedges.
- Place veggies on a lined oven tray.
- Drizzle with olive oil, season with salt and pepper and toss to coat.
- Arrange brussels sprouts cut-side down and roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: The Brussels sprouts will char slightly, this adds to the flavour!
- Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat.
- Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
- Carefully half-fill the saucepan with boiling water, then add the chicken stock powder.
- Simmer, uncovered, until tender, 14-16 minutes.
- Drain, rinse, transfer to a large bowl, drizzle with olive oil and set aside.
- While pearl couscous is cooking, finely chop garlic. Zest lemon to get a pinch, then slice lemon into wedges.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
- Remove pan from heat, and add Mediterranean seasoning, the honey and a squeeze of lemon juice, turning chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
- In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in Greek-style yoghurt and lemon zest, until combined. Season.
- To bowl with pearl couscous, add roasted veggies, baby spinach & rocket mix, the salt and a generous squeeze of lemon juice, tossing to combine.
- Slice chicken (if preferred).
- Divide pearl couscous salad between bowls. Top with honey glazed Mediterannean chicken and glaze from the pan. Drizzle over garlic yoghurt.
- Serve with any remaining lemon wedges. Enjoy!
