End of Winter Chicken Couscous Salad
with Roasted Fennel & Orange
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Tender roasted fennel and fresh juicy orange are a dramatically delicious combo. They’re tossed into a hearty winter salad with fluffy couscous and crackling toasted almonds, brightened with a mustard vinaigrette. Now the stage is set for peppery seared chicken thighs.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Orange
- 1 Fennel bulb
- 25g Almonds
- 30ml Apple cider vinegar
- 100g Couscous
- 15ml Whole-grain mustard
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, dill weed, basil, orange peels, canola oil)
Contains: Almonds • Mustard • Sesame • Sulphites • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Total Fat
42 g
Saturated Fat
6 g
Sodium
470 mg
Total Carb
52 g
Sugars
10 g
Protein
44 g
Fibre
6 g
Preparation
Roast the fennel & toast the almonds
- Preheat the oven to 450°F.
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- Halve and core the fennel bulb lengthwise; thinly slice into wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 16 to 18 min., until tender.
- In the last 4 min., add the almonds.
Cook the chicken
- Meanwhile, pat the chicken dry; rub with a drizzle of oil, the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
Coook the couscous
- Meanwhile, in a medium bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min.
- Fluff the couscous.
Mise en place
- Cut off the top and bottom of the orange; cut away the peel and white pith. Thinly slice, then halve crosswise.
Make the salad
- In a large bowl, combine the vinegar, mustard, 3 tbsp oil (double for 4 portions) and S&P.
- Add the fennel, orange, almonds and couscous; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
