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 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.
Sweet Bell Pepper
Harissa Spice Blend
Chicken Broth Concentrate
Feta Cheese, crumbled(ContainsMilk/Lait)
Before starting, preheat the broiler to high. Wash and dry all produce. Pat chicken dry with paper towels. Add chicken, Harissa Spice Blend, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with pepper, then toss to coat. Broil in the middle of the oven, flipping halfway, until cooked through, 8-10 min.** When chicken is done, top with apricot spread, then toss to coat.
While chicken broils, halve tomatoes. Core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Add 2/3 cup water, 1 tbsp butter (dbl both for 4 ppl), broth concentrate and remaining garlic salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min, until tender.
Add tomatoes, peppers, lemon juice, 1/4 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.
Fluff couscous with a fork, then stir in lemon zest. Divide couscous between bowls, then top with chicken and salad. Sprinkle with feta and dollop tzatziki over top. Squeeze over a lemon wedge, if desired.