with Herby Couscous Pilaf and Creamy Lemon Sauce
Juicy chicken breasts are given a bold flavour boost of Harissa Spice Blend and honey to complement a harmonious blend of almonds, raisins, mint, spinach and bell pepper in a light and fluffy couscous pilaf. Ingredients: Chicken breast • Sweet bell pepper • Moroccan couscous (durum wheat semolina) (wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Spinach • Raisin (raisins, cottonseed oil and/or sunflower oil) • Almonds • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Honey • Mint • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract).
Allergens
Utensils
Chicken Breasts
2 unit(s)
Couscous
0.5 cup
Sweet Bell Pepper
1 unit(s)
Lemon
1 unit(s)
Baby Spinach
28 g
Mint
7 g
Sultana Raisins
28 g
Almonds, sliced
28 g
Mayonnaise
4 tbsp
Chicken Broth Concentrate
1 unit(s)
Harissa Spice Blend
7 g
Honey
0.5 unit(s)
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1 tbsp
Butter
2 tbsp
- To a medium pot, add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and broth concentrate.
- Cover and bring to a boil over high.
- Once boiling, stir in couscous.
- Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- When done, fluff couscous with a fork.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Pick mint leaves from stems, then finely chop.
- Zest, then juice lemon.
- Roughly chop spinach.
- In a small microwave-proof bowl or a small pan over low heat, melt 1 tbsp (2 tbsp) butter. Add Harissa Spice Blend and half the honey (use all for 4 servings). Whisk to combine. (NOTE: This is for your chicken breast.)
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan.
- Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then peppers.
- Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.
- Remove from heat.
- Transfer peppers to the plate with toasted almonds.
- Reheat the same pan over medium-high.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then add chicken. Pan-fry for 1-2 min per side, until golden. (NOTE: Cook in 2 batches for 4 servings.)
- Transfer chicken to a parchment-lined baking sheet. Brush harissa-honey mixture over chicken.
- Roast in the middle of the oven for 8-10 until cooked through.**
- Meanwhile, to a medium bowl, add couscous, raisins, spinach, peppers, almonds, mint and 1/2 tbsp (1 tbsp) lemon juice. Stir to combine.
- To another small bowl, add mayo, 1/2 tsp (1 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice.
- Season with salt and pepper, then whisk to combine.
- Thinly slice chicken.
- Divide couscous between plates. Top with chicken.
- Drizzle creamy lemon sauce over top.
If you've opted to get chicken, reheat the same pan over medium-high. Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, then add chicken. Pan-fry for 1-2 min per side, until golden. (NOTE: Cook in 2 batches for 4 servings.) Transfer chicken to a parchment-lined baking sheet. Brush harissa-honey mixture over chicken. Roast in the middle of the oven for 8-10 until cooked through.**
Thinly slice chicken. Divide couscous between plates. Top with chicken.
920
kcal
Calories
54
g
Fat
13
g
Saturated Fat
57
g
Carbohydrate
19
g
Sugar
7
g
Dietary Fiber
50
g
Protein
180
mg
Cholesterol
860
mg
Sodium
1
g
Trans Fat
1150
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
