Sour Cherry Chicken Mini Fillets on Jewelled Pearl Couscous
with Roasted Beetoot, Carrot, Wild Rocket and Flaked Almonds
- Cereals containing gluten
- Wheat
- Almonds
- Nuts
- Mustard
- Soya
- May contain traces of allergens
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
Also known as ptitim, you almost wouldn't know that pearl couscous is actually a type of grain-shaped pasta! Inspired by Middle Eastern flavours with roasted veg, lemon and sour cherry, this fresh-tasting salad is topped with glazed chicken to make a balanced and delicious meal.
Ingredients
250 grams
Cooked Beetroot
2 unit(s)
Carrot
15 grams
Middle Eastern Style Spice Mix
150 grams
Pearl Couscous
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
270 grams
British Chicken Mini Fillets
1 unit(s)
Lemon
20 grams
Wild Rocket
30 grams
Sour Cherry Compote
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Not included in your delivery
1 tbsp
Honey
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) Cut each beetroot into 2cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
c) Trim the carrots, then quarter lengthways (no need to peel). Chop widthways into 2cm pieces.
d) Pop the carrot and beetroot chunks onto a baking tray. Drizzle with oil, sprinkle over half the Middle Eastern style spice mix and season with salt and pepper, then toss to coat. Spread out in a single layer.
a) When the oven is hot, roast the veg on the middle shelf until soft, 20-25 mins.
b) Meanwhile, pour the boiling water from your kettle into a medium saucepan. Return to the boil with ½ tsp salt.
c) Add the pearl couscous, reduce the heat to medium-high and boil until tender with a slight bite, 14-15 mins.
d) Once cooked, drain in a sieve, pop back in the pan with a drizzle of oil and stir through to stop it sticking together.
a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
b) Once the oil is hot, lay the chicken mini fillets in the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Season with salt and pepper and fry until browned on each side and cooked through, 10-12 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) Once the chicken is cooked, sprinkle over the remaining Middle Eastern style spice mix.
b) Stir-fry the chicken, turning 2-3 times to coat in the spice mix, 30 seconds.
a) While everything cooks, cut the lemon into wedges.
b) When the veg has roasted, drizzle over the honey (see pantry for amount) and toss to coat.
c) Add the roasted veg, pearl couscous, rocket, sugar, oil for the dressing (see pantry for both amounts) and a good squeeze of lemon juice to a large bowl and toss together.
d) Season with salt and pepper.
a) Share the couscous salad between your serving bowls. Top with the chicken.
b) Drizzle over the sour cherry compote and scatter over the flaked almonds to finish.
c) Serve with any remaining lemon wedges for squeezing over.
