Middle Eastern Honey Glazed Chicken
with harissa pearled couscous salad
Omega-rich salmon is coated in wonderfully sweet and sticky sweet chilli sauce and served with a crunchy and vibrant pearled couscous salad in this spiced and savoury recipe.
Tags:
Spicy
•Protein Rich
•Quick
•Calorie Smart
Allergens:
Sesame
•Mustard
•Wheat
•Milk
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 sachet(s)
Harissa Paste
2 unit(s)
Tomato
150 grams
Couscous
(Contains: Wheat May be present: Egg, Lupin, Mustard, Soya)
1 unit(s)
Cucumber
1 sachet(s)
Honey
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock
320 grams
Irish Chicken Breast
75 grams
Yoghurt
(Contains: Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2561 kJ
Energy (kcal)612 kcal
Fat14.4 g
of which saturates2.8 g
Carbohydrate75.2 g
of which sugars15.7 g
Dietary Fiber3.9 g
Protein52.2 g
Cholesterol0 mg
Salt6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pot with Lid
Cooking Steps
1
- Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
- Leave to the side until ready to serve, remove the lid so the couscous can cool slightly.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, chop the tomato into 1cm chunks.
- Trim the cucumber, quarter lengthways and chop widthways into small pieces.
- Quarter the lemon.
3
- Place a pan over high heat with a drizzle of oil.
- Slice through the chicken breasts to make thin steaks, season with Middle Eastern spice, salt and pepper and fry in the hot pan, 3-6 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
4
- Meanwhile, in a large bowl, combine the chopped cucumber and tomato with a squeeze of lemon juice to the bowl. Season with salt, pepper and more lemon juice if required.
- In another bowl mix the yoghurt with the harissa paste, a squeeze of lemon juice and a drizzle of oil to make a runny consistency.
- Season with salt, pepper and more lemon juice if required.
5
- When the chicken is cooked, remove the pan from the heat and add the honey.
- Turn to glaze the chicken in the honey.
- Add the couscous to the bowl with the tomatoes and cucumber.
- Toss together until everything is equally distributed.
- Taste and season with salt and pepper, if required.
6
- Divide the couscous between bowls.
- Top with the glazed chicken.
- Finish by drizzling over the harissa sauce.
- Serve any remaining lemon wedges alongside for squeezing over.
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