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Lemon Mustard Chicken With Herbed Couscous

Lemon Mustard Chicken With Herbed Couscous

Ingredients for One

  1. 150 grams free range chicken breast
  2. 40 grams green beans
  3. 5 grams parsley
  4. 0.5 tbsp wholegrain mustard
  5. 0.5 cups water
  6. 0.5 cups couscous
  7. 70 grams broccoli
  8. 0.25 lemons
  9. 0.5 tsp dark brown sugar - PANTRY ITEM
  10. 1 tsp white wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM
  13. butter - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range chicken breast
  2. 80 grams green beans
  3. 10 grams parsley
  4. 1 tbsp wholegrain mustard
  5. 1 cups water
  6. 1 cups couscous
  7. 140 grams broccoli
  8. 0.5 lemons
  9. 1 tsp dark brown sugar - PANTRY ITEM
  10. 2 tsp white wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM
  13. butter - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range chicken breast
  2. 160 grams green beans
  3. 20 grams parsley
  4. 2 tbsp wholegrain mustard
  5. 2 cups water
  6. 2 cups couscous
  7. 280 grams broccoli
  8. 1 lemons
  9. 2 tsp dark brown sugar - PANTRY ITEM
  10. 4 tsp white wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM
  13. butter - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range chicken breast
  2. 240 grams green beans
  3. 30 grams parsley
  4. 3 tbsp wholegrain mustard
  5. 3 cups water
  6. 3 cups couscous
  7. 420 grams broccoli
  8. 2 lemons
  9. 3 tsp dark brown sugar - PANTRY ITEM
  10. 6 tsp white wine (or other) vinegar - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM
  13. butter - PANTRY ITEM

Prep:

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

Method:

  1. Cut chicken fillet horizontally through the side into thin schnitzel-style pieces.
  2. To make mustard dressing, whisk mustard, lemon zest, sugar, vinegar and half the oil in a jug. Season. Set aside
  3. Toss beans and broccoli with remaining oil in a bowl. Season with salt and pepper.
  4. 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.
  5. 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.
  6. On the same pan, turn heat to high and cook the beans and broccoli for 1-2 minutes until coloured and just tender.
  7. Serve chicken, cut in half, with beans, couscous and lemon. Drizzle with mustard dressing and season.
  8. wash and chop parsley
  9. cut lemon into wedges
  10. preheat the oven to 200°C (180°C fan-forced)
  11. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  12. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  13. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  14. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  15. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
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