• Lemon Mustard Chicken With Herbed Couscous
1 1

Lemon Mustard Chicken With Herbed Couscous

Lemon Mustard Chicken With Herbed Couscous

  1. 1 tbsp Wholegrain Mustard
  2. 1 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  3. 1 mL Water - PANTRY ITEM
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 5 g Parsley
  6. 1 Each Lemons
  7. 50 g Green Beans
  8. 150 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 tsp Dark Brown Sugar - PANTRY ITEM
  11. 1 cup Couscous
  12. 0 g Butter - PANTRY ITEM
  13. 70 g Broccoli
  1. 1 tbsp Wholegrain Mustard
  2. 2 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  3. 1 mL Water - PANTRY ITEM
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 10 g Parsley
  6. 1 Each Lemons
  7. 100 g Green Beans
  8. 300 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 tsp Dark Brown Sugar - PANTRY ITEM
  11. 1 cup Couscous
  12. 0 g Butter - PANTRY ITEM
  13. 140 g Broccoli
  1. 2 tbsp Wholegrain Mustard
  2. 3 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  3. 2 mL Water - PANTRY ITEM
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 15 g Parsley
  6. 2 Each Lemons
  7. 150 g Green Beans
  8. 450 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 tsp Dark Brown Sugar - PANTRY ITEM
  11. 2 cup Couscous
  12. 0 g Butter - PANTRY ITEM
  13. 210 g Broccoli
  1. 2 tbsp Wholegrain Mustard
  2. 4 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  3. 2 mL Water - PANTRY ITEM
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 20 g Parsley
  6. 2 Each Lemons
  7. 200 g Green Beans
  8. 600 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 tsp Dark Brown Sugar - PANTRY ITEM
  11. 2 cup Couscous
  12. 0 g Butter - PANTRY ITEM
  13. 280 g Broccoli
  1. 3 tbsp Wholegrain Mustard
  2. 6 tsp White Wine (or Other) Vinegar - PANTRY ITEM
  3. 3 mL Water - PANTRY ITEM
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 30 g Parsley
  6. 3 Each Lemons
  7. 300 g Green Beans
  8. 900 g Free Range Chicken Breast
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 3 tsp Dark Brown Sugar - PANTRY ITEM
  11. 3 cup Couscous
  12. 0 g Butter - PANTRY ITEM
  13. 420 g Broccoli

Prep:

  1. Wash and cut broccoli into florets.
  2. Zest lemon and cut into wedges.
  3. Wash chicken and pat dry.
  4. Wash and chop parsley.
  5. Wash and trim beans.

Method:

  1. Serve chicken, cut in half, with beans, couscous and lemon. Drizzle with mustard dressing and season.
  2. To make mustard dressing, whisk mustard, lemon zest, sugar, vinegar and half the oil in a jug. Season. Set aside.
  3. Cut chicken fillet horizontally through the side into thin schnitzel-style pieces.
  4. Meanwhile, heat an oiled, char-grill plate or non stick frying pan over a medium heat. Add chicken in 300g batches. Cook for about 3 minutes on each side, or until cooked through. Remove. Rest, covered with foil to keep warm.
  5. Place couscous in a large bowl with a knob of butter. Cover with boiling water. Cover bowl and allow liquid to absorb for 6 to 7 minutes. Fluff up with fork and cover to keep warm. Stir in parsley and season with salt and pepper.
  6. Toss beans and broccoli with remaining oil in a bowl. Season with salt and pepper.
  7. On the same pan, turn heat to high and cook the beans and broccoli for 1-2 minutes until coloured and just tender.
View full details