Harissa-Honey Chicken Breast and Lemon Couscous
with Yogurt Sauce and Sumac-Spiced Cucumber-Tomato Salad- Wheat
- Soy
- Milk
- Gluten
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Wheat
- Soy
- Crustaceans
- Egg
- Fish
Ingredients: Chicken breasts • Baby heirloom tomatoes • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Mini cucumber • Shallot • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Honey • Sumac (sumac, salt) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Parsley.
Ingredients
2 unit(s)
Chicken Breasts
7 g
Harissa Spice Blend
1 unit(s)
Honey
7 g
Parsley
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
2 unit(s)
Mini Cucumber
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
2 tsp
Sumac
(May be present: Sulphites, Milk, Mustard, Soy, Crustaceans, Egg, Fish, Peanuts, Sesame, Tree nuts, Wheat)
1 unit(s)
Lemon
113 g
Baby Heirloom Tomatoes
1 unit(s)
Shallot
3 tbsp
Yogurt Sauce
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
⅓ tsp
Pepper*
1 tbsp
Butter*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) oil, stock powder and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, halve tomatoes.
- Peel, then cut shallot into 1/4-inch slices.
- Halve cucumbers lengthwise. Cut into 1/2-inch half-moons.
- Finely chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a medium bowl, add shallots and 1/4 tsp (1/2 tsp) sugar. Season with salt, then toss to combine. Set aside.
- Pat chicken dry with paper towels, then carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season with Harissa Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 5-6 min per side, stirring occasionally, until golden.**
- Reduce heat to medium-low, then add 1 tbsp (2 tbsp) butter, half the lemon juice, honey and 1/4 cup (1/3 cup) water. Cook for 2-3 min, until sauce has thickened and glazed chicken.
- To the bowl with shallots (from step 2), add cucumbers, tomatoes, half the lemon zest, half the sumac, remaining lemon juice, and half the parsley. Season with salt and pepper. Toss to combine.
- Fluff couscous with a fork, then add remaining parsley, remaining lemon zest and remaining sumac. Stir to combine. Season with salt and pepper.
- Thinly slice chicken.
- Divide couscous and cucumber-tomato salad between plates.
- Divide chicken on top of couscous.
- Drizzle yogurt sauce over top of chicken.
- Squeeze a lemon wedge over top.
If you've opted to get chicken breasts, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season and cook in the same way the recipe instructs you to season and cook chicken thighs.
