Roast Chicken & Cherry Tomato Pearl Couscous
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Roast Chicken & Cherry Tomato Pearl Couscous

Roast Chicken & Cherry Tomato Pearl Couscous

with Basil Pesto, Goat Cheese & Pine Nuts

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.

Pine Nut

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes


Serving amount

1 packet

half chicken

1 sachet

garlic & herb seasoning

1 packet

pearl couscous

(Contains Gluten, Wheat;)

1 packet

chicken stock pot

1 punnet

snacking tomatoes

1 bag

spinach & rocket mix

1 packet

marinated goat cheese

(Contains Milk;)

1 packet

pine nuts

(Contains Pine Nut; May be present: Milk, Peanut, 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


1.75 cup



Nutritional Values

Energy (kJ)5768 kJ
Fat83.3 g
of which saturates27.2 g
Carbohydrate59.9 g
of which sugars5.6 g
Protein95 g
Sodium1922 mg
The average adult daily energy intake is 8700 kJ


Large Non-Stick Pan
Baking Tray
Baking Paper
Medium Pan



• Preheat 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 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.


• Carve the chicken in half. • Divide chicken and tomato couscous salad between plates. • Crumble marinated goat cheese over couscous salad and sprinkle over pine nuts. Top chicken with basil pesto to serve. Enjoy!