Couscous Salad With Roasted Honey Dijon Chicken

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

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Ingredients

Adjust Servings
500g San Remo CousCous
600ml chicken stock
2boneless chicken thighs
300g pumpkin
50g baby spinach
50g cranberries
100g pistachio (toasted)
100g feta cheese
10g mint leaves (julienned)
1 pomegranate
4tbsp extra virgin olive oil
Marinade for chicken thighs:
2tbsp melted butter
2tbsp Dijon mustard
2tbsp honey
½tsp kosher salt
tsp cracked black pepper
Lemon Vinaigrette
4tbsp lemon juice
2tbsp honey
2tsp Dijon mustard
60ml extra virgin olive oil
1tsp kosher salt
¼tsp cracked black pepper

Directions

1.

Clean and pat dry 2 boneless chicken thighs.
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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.
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3.

Pre-heat oven to 200°C.
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4.

Place marinated chicken on a roasting rack.
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5.

Roast for 25 to 30 minutes until cooked and skin crispy and golden brown.
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6.

Remove and let it rest for 10 minutes before dicing.
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7.

Cut 300g pumpkin into 2cm cubes and transfer to a roasting tray.
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8.

Mix in 1 tbsp olive oil and season with salt and cracked black pepper to taste.
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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.
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10.

Pour 500g San Remo CousCous in a bowl.
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11.

Bring 600ml chicken stock to a boil.
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12.

Pour chicken stock into the bowl, stir, cover with cling film and stand for 5 minutes.
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13.

Remove cling film, fluff with a fork to separate the grains.
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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.
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15.

Pour in the vinaigrette, mixing thoroughly.
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16.

Add in 50g cranberries, toasted pistachio and 10g julienned mint leaves.
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17.

Crumble the feta cheese and pomegranate seeds.
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18.

Mix through using a large spoon gently.
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19.

Spoon into a plate. Add on baby spinach leaves, toasted pumpkin and cubed roasted Dijon honey chicken.
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20.

Serve immediately.
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