BBQ Chicken Breasts over Pearl Couscous
Sun-Dried Tomato Salad & Balsamic Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
490 /serving
Get summer on full sizzle by cueing up the barbecue for an easy, breezy indoor or outdoor meal. Our Olive Branch seasoning mix sets up a Mediterranean mood, bringing notes of black olive, oregano, lemon and red pepper to grilled chicken. Reinforce that sunny destination with sun-dried tomatoes sliced into nibbly pearly couscous and tossed into a salad along with cucumbers, radishes and baby greens. A simple balsamic vinaigrette is just what’s called for.
We will send you:
- 2 Chicken breasts
- 100g Radishes (or French radishes)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Scallion
- 2 Cucumbers
- 45ml Balsamic vinegar
- 30g Sliced sun-dried tomatoes
- 165g Multicoloured pearl couscous
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Sulphites, Wheat
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
27 g
Saturated Fat
10 g
Sodium
2570 mg
Total Carb
38 g
Sugars
21 g
Protein
29 g
Fibre
9 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Bring a medium pot of salted water to a boil. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Boil the couscous & tomatoes
Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 12 min., until tender. In the final min., add ½ the tomatoes. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with ½ the remaining spices and S&P.
Mise en place
Meanwhile, halve the cucumbers lengthwise; thinly slice. Thinly slice the radishes and scallion. Finely chop the remaining tomatoes.
Make the salad
In a large bowl, combine the vinegar, remaining tomatoes and 2 tbsp oil (double for 4 portions). Add the baby greens, cucumbers, radishes, scallion, remaining spices and S&P; toss well.
Plate your dish
Divide the salad between your plates. Top with the couscous, tomatoes and chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
