Couscous Salad With Roasted Honey Dijon Chicken

Breakfast
Leafy
Mains
Poultry
Salad

Easy Level:

Easy

Cook Time:

1 Hr 30 Mins

Servings:

45081

With Christmas around the corner, here’s a colorful starter that’s not only tasty but healthy to boot! For those unaware, couscous is a fibre-rich item that is largely fat free has been trending and popular in the in various parts of the world.
We used chicken thighs for their flavour, and marinated with melted butter, dijon mustard, honey, salt, and left it overnight (or 4 hours depending). With that out of the way, you prep the oven and roast the meat, then the pumpkin. We used San Remo CousCous, made of durum wheat milled into fine semolina, as not only is it a good source of fibre, it is also easy to cook. After mixing, add in cranberries, pistachios, and mint leaves – finish it off with feta cheese and pomegranate seeds and mix.
Festive salad is now ready and good to serve for the family!
#themeatmensg #simple #delicious #couscous #sanremo #healthyrecipe

Ingredients

Adjust Servings
US / Metric
0.00
g
g
San Remo CousCous
0.00
g
g
San Remo CousCous
0.00
ml
ml
chicken stock
0.00
ml
ml
chicken stock
0.00
boneless chicken thighs
0.00
boneless chicken thighs
0.00
g
g
pumpkin
0.00
g
g
pumpkin
0.00
g
g
baby spinach
0.00
g
g
baby spinach
0.00
g
g
cranberries
0.00
g
g
cranberries
0.00
g
g
pistachio (toasted)
0.00
g
g
pistachio (toasted)
0.00
g
g
feta cheese
0.00
g
g
feta cheese
0.00
g
g
mint leaves (julienned)
0.00
g
g
mint leaves (julienned)
0.00
pomegranate
0.00
pomegranate
0.00
tbsp
tbsp
extra virgin olive oil
0.00
tbsp
tbsp
extra virgin olive oil

Marinade for chicken thighs:

0.00
tbsp
tbsp
melted butter
0.00
tbsp
tbsp
melted butter
0.00
tbsp
tbsp
Dijon mustard
0.00
tbsp
tbsp
Dijon mustard
0.00
tbsp
tbsp
honey
0.00
tbsp
tbsp
honey
0.00
tsp
tsp
kosher salt
0.00
tsp
tsp
kosher salt
0.00
tsp
tsp
cracked black pepper
0.00
tsp
tsp
cracked black pepper

Lemon Vinaigrette

0.00
tbsp
tbsp
lemon juice
0.00
tbsp
tbsp
lemon juice
0.00
tbsp
tbsp
honey
0.00
tbsp
tbsp
honey
0.00
tsp
tsp
Dijon mustard
0.00
tsp
tsp
Dijon mustard
0.00
ml
ml
extra virgin olive oil
0.00
ml
ml
extra virgin olive oil
0.00
tsp
tsp
kosher salt
0.00
tsp
tsp
kosher salt
0.00
tsp
tsp
cracked black pepper
0.00
tsp
tsp
cracked black pepper

Steps

1

Clean and pat dry 2 boneless chicken thighs.
Clean and pat dry 2 boneless chicken thighs.
Mark as completed

2

Marinate boneless chicken thighs with 2 tbsp melted butter, 2 tbsp Dijon mustard, 2 tbsp honey, ½ tsp kosher salt and ⅛ tsp cracked black pepper, for minimum 4 hours or overnight.
Marinate boneless chicken thighs with 2 tbsp melted butter, 2 tbsp Dijon mustard, 2 tbsp honey, ½ tsp kosher salt and ⅛ tsp cracked black pepper, for minimum 4 hours or overnight.
Mark as completed

3

Pre-heat oven to 200°C.
Pre-heat oven to 200°C.
Mark as completed

4

Place marinated chicken on a roasting rack.
Place marinated chicken on a roasting rack.
Mark as completed

5

Roast for 25 to 30 minutes until cooked and skin crispy and golden brown.
Roast for 25 to 30 minutes until cooked and skin crispy and golden brown.
Mark as completed

6

Remove and let it rest for 10 minutes before dicing.
Remove and let it rest for 10 minutes before dicing.
Mark as completed

7

Cut 300g pumpkin into 2cm cubes and transfer to a roasting tray.
Cut 300g pumpkin into 2cm cubes and transfer to a roasting tray.
Mark as completed

8

Mix in 1 tbsp olive oil and season with salt and cracked black pepper to taste.
Mix in 1 tbsp olive oil and season with salt and cracked black pepper to taste.
Mark as completed

9

Arrange the pumpkin, in a single layer on a baking tray. Roast for 15 minutes until tender. Remove from oven and set aside to cool.
Arrange the pumpkin, in a single layer on a baking tray. Roast for 15 minutes until tender. Remove from oven and set aside to cool.
Mark as completed

10

Pour 500g San Remo CousCous in a bowl.
Pour 500g San Remo CousCous in a bowl.
Mark as completed

11

Bring 600ml chicken stock to a boil.
Bring 600ml chicken stock to a boil.
Mark as completed

12

Pour chicken stock into the bowl, stir, cover with cling film and stand for 5 minutes.
Pour chicken stock into the bowl, stir, cover with cling film and stand for 5 minutes.
Mark as completed

13

Remove cling film, fluff with a fork to separate the grains.
Remove cling film, fluff with a fork to separate the grains.
Mark as completed

14

Whisk 4 tbsp lemon juice, 2 tbsp honey, 2 tsp Dijon mustard, 60ml extra virgin olive oil, 1 tsp kosher salt and ¼ tsp cracked black pepper. Set aside.
Whisk 4 tbsp lemon juice, 2 tbsp honey, 2 tsp Dijon mustard, 60ml extra virgin olive oil, 1 tsp kosher salt and ¼ tsp cracked black pepper. Set aside.
Mark as completed

15

Pour in the vinaigrette, mixing thoroughly.
Pour in the vinaigrette, mixing thoroughly.
Mark as completed

16

Add in 50g cranberries, toasted pistachio and 10g julienned mint leaves.
Add in 50g cranberries, toasted pistachio and 10g julienned mint leaves.
Mark as completed

17

Crumble the feta cheese and pomegranate seeds.
Crumble the feta cheese and pomegranate seeds.
Mark as completed

18

Mix through using a large spoon gently.
Mix through using a large spoon gently.
Mark as completed

19

Spoon into a plate. Add on baby spinach leaves, toasted pumpkin and cubed roasted Dijon honey chicken.
Spoon into a plate. Add on baby spinach leaves, toasted pumpkin and cubed roasted Dijon honey chicken.
Mark as completed

20

Serve immediately.
Serve immediately.
Mark as completed

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