Spicy Harissa and Apricot Chicken Tenders
with Couscous, Tzatziki and Feta
This meal has a warming balance of sweet, spicy North African-inspired flavours. Fruity apricot and fiery harissa coat chicken tenders in a sticky sauce, with a dollop of creamy tzatziki to cool 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
Not included in your delivery
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.
Meanwhile, thinly slice cucumber. Core, then cut pepper into 1/2-inch pieces. Halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges.
Add lemon juice, 1/4 tsp sugar and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add cucumbers, peppers and tomatoes. Toss to combine.
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 tzatziki, 1/4 tsp sugar and 1 tbsp water (dbl both for 4 ppl) to a small bowl. (TIP: Squeeze a lemon wedge into the sauce, if desired!)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 marinated veggies. Sprinkle with feta and dollop with tzatziki. Squeeze a lemon wedge over top, if desired.