This meal has a warming balance of sweet and spicy flavours from North Africa. Sweet apricot and spicy harissa coat chicken tenders in a sticky sauce, and a dollop of creamy cucumber tzatziki cools it all down.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Harissa Spice Blend
Chicken Broth Concentrate
Feta Cheese, crumbled(ContainsMilk/Lait)
Salt and Pepper*
Before starting, preheat your broiler to high.Wash and dry all produce. Pat chicken dry with paper towels. Add chicken, Harissa Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Broil in the middle of the oven, flipping halfway through, until cooked through, 8-10 min.** When chicken is done, top with apricot jam, then toss to coat.
While chicken cooks, thinly slice half the cucumber into rounds. Halve tomatoes. Zest, then juice half the lemon. Cut the remaining lemon into wedges. Grate the remaining cucumber directly into a small bowl. Season with salt.
Add 2/3 cup water, 1 tbsp butter (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min, until tender.
Drain liquid from grated cucumber. Add yogurt, lemon zest, lemon juice, 1/2 tsp sugar (dbl for 4 ppl) and remaining garlic salt to the bowl with drained cucumber. Season with pepper, then stir to combine.
Fluff couscous with a fork. Season with salt. Divide couscous between bowls, then top with chicken, tomatoes and sliced cucumbers. Sprinkle with feta and dollop tzatziki over top. Squeeze over a lemon wedge, if desired.