Lime Roasted Chicken
with Herb and Feta Couscous
Introducing one of the stars of this evening’s dish: couscous (pause for applause). OK, so we may all have had couscous before, but here at the Fresh Farm we like to get the lowdown on our ingredients. Couscous first cropped up in a 13th century Moroccan cookbook called ‘The Cookbook of the Maghreb’ and while the book itself never made it to number one on the Amazon reading list, couscous itself has been going strong ever since. Packed full of riboflavin, niacin, vitamin B6 and folic acid it certainly sounds healthy; but more importantly you’re going to love it with all the fresh, zingy goodies we’ve thrown in the mix.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3
Coriander
2
Mint
1
Feta Cheese
(Contains Milk)
1
Courgette
(May contain Celery)
2
Chicken Breasts
½
Lime
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
¾
Couscous
(Contains Cereals containing gluten May contain Soya)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 220 degrees. Roughly chop your coriander and mint and cut the feta cheese into roughly 1cm chunks. Chop the very top and bottom from your courgette. Slice the courgette lengthways into strips about 2cm wide and then slice lenthways again into as many strips as possible.
Coat each chicken breast in 1/2 tsp of olive oil and place them on a baking tray. Squeeze over your lime juice and season with a pinch of salt and pepper before putting them into the oven for 20 mins (or until the middle is no longer pink).
Heat 1 tsp of olive oil in a non-stick pan on a high heat. Season the courgette strips with a pinch of salt and pepper and then fry them off for a few minutes. When they have browned off slightly on both sides set them aside on a plate.
Meanwhile dissolve your stock pot in 250ml of boiling water in a pan. Add in the couscous, put a lid on the pan and then leave the pan off the heat for 5 mins or until the rest of the meal is ready.
Make a start on your autobiography.
Check that your chicken is cooked through. Fluff the couscous up with a fork and add in the chopped coriander, chopped mint, feta and the courgettes.
Serve the couscous with the roasted chicken and garnish by grating on a bit of lime zest (don’t grate down to the bitter white part though).
