Honey-Glazed Chicken & Moroccan Couscous
with Carrot & Beetroot Toss- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
There's a lot to love in this bountiful bowl, from the spiced couscous to the roasted beetroot, carrot and capsicum and we can’t forget the succulent chicken coated in honey and mint. It's a stunning combination that's easy to pull together too – win-win! *This recipe is under 650kcal per serving.* *We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
2
carrot
1
beetroot
1
tomato
1 packet
mint
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
½ sachet
chermoula spice blend
(May be present: Soy.)
½ packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
chicken breast
Not included in your delivery
olive oil
1.5 tbs
honey
2 tbs
water (for the glaze)
¾ cup
water (for the couscous)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Halve baby capsicum. • Transfer veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • While the veggies are roasting, pick and roughly chop mint leaves. To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
• In a medium bowl, combine the honey, water (for the glaze) and half the mint. Season to taste. • In a medium saucepan, add the water (for the couscous) and bring to the boil. Add ras el hanout (see ingredients) and cook until fragrant, 1 minute. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• 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). • Spoon over the honey and mint glaze until chicken is completely coated. Remove from the heat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide Moroccan quinoa and roasted veggies between bowls. • Top with honey-glazed chicken and spoon over any remaining glaze from the pan. • Garnish with remaining mint and serve with fetta yoghurt. Enjoy!
