Premier Roast Chicken & Pearl Couscous

• Meanwhile, add garlic & herb seasoning to the 
butter and stir to combine.
• Pick and finely chop rosemary (see ingredients).
• Transfer chicken to a lined oven tray. Top with 
garlic-herb butter and rosemary, then roast until 
cooked through, 25-30 minutes.
• When chicken is cooked, cover to keep warm and set 
aside to rest for 5-10 minutes. 
TIP: The chicken is cooked when it is no longer pink 
inside!  

• Meanwhile, in a medium saucepan, heat a drizzle of 
olive oil over medium-high heat.
• Toast pearl couscous, stirring occasionally, until 
golden, 1-2 minutes.
• Carefully add the water, stock concentrate and a 
pinch of salt.
• Bring to the boil, then simmer uncovered, until 
tender and the water is absorbed, 10-12 minutes.
• Transfer to a large bowl and set aside to cool for  
5 minutes. 

• Meanwhile, halve snacking tomatoes. 

• When couscous has cooled, add snacking tomatoes 
and spinach & rocket mix.
• Add any remaining chicken tray juices, a drizzle of 
olive oil and a pinch of salt and pepper and gently 
toss to combine.