Roast Chicken & Cherry Tomato Pearl Couscous
with Basil Pesto, Goat Cheese & Pine Nuts
- Milk
- Gluten
- Wheat
- Pine Nut
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
In this elegant yet doable dish, the garlic and herb butter makes the roast chook extra special, while the 'al dente' and doughy pearl couscous works wonderfully with the sweet bursts of cherry tomato, a mix of mild and peppery greens, and creamy, tangy goat cheese. Bring everything together with an aromatic and boldly flavoured basil pesto.
Ingredients
1 packet
half chicken
1 sachet
garlic & herb seasoning
1 packet
pearl couscous
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
chicken stock pot
1 punnet
snacking tomatoes
1 bag
salad leaves
1 packet
marinated goat cheese
(Contains: Milk)
1 packet
pine nuts
(Contains: Pine Nut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
1 packet
basil pesto
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.75 cup
water
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. In a small heatproof bowl, melt the butter in a microwave. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Season half chicken with a good pinch of salt and pepper. • Sear chicken, skin side down first, until browned, 4-5 minutes each side.
• Meanwhile, add garlic & herb seasoning to the butter and stir to combine. • Transfer chicken to a lined oven tray, top chicken with garlic-herb butter and 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: Chicken cook times will vary depending on size, 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. • Stir in chicken stock pot, the water (1 3/4 cups for 2 people / 3 1/2 cups for 4 people) 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 salad leaves. • Add any remaining chicken tray juices, a drizzle of olive oil and a pinch of salt and pepper and gently toss to combine.
• Carve the chicken in half. Serve with tomato couscous salad. • Crumble marinated goat cheese over couscous salad and sprinkle over pine nuts. Top chicken with basil pesto to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the combination of flavours, especially the goat's cheese, pine nuts, and basil pesto with the roast chicken.
- Ease of prep: Some found carving the half chicken challenging; a few opted to cut it before cooking for easier handling.
- Suggestions: Consider cooking the tomatoes and wilting the salad leaves slightly. Reduce oven temperature to prevent burning.
- Leftovers: Generous portions provided lunch for the next day, though some found the amount of couscous excessive.
- Couscous: While many enjoyed the pearl couscous, some found it bland; try cooking it longer or adjusting seasoning to taste.
