Couscous Salad With Roasted Honey Dijon Chicken
December 20, 2017
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
| 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 | |
| ⅛tsp 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 |
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