This rosemary-scented one-pot wonder is a satisfying and healthy chicken and couscous dish the whole family will love.
Serves44
Cook time25 mins25 minutes
Prep time20 mins20 minutes
Ingredients
1 garlic clove, crushed
2 tsp chopped fresh rosemary
1 tbs olive oil
2 (about 500g) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
1 medium brown onion, finely chopped
200g button mushrooms, halved
2 medium zucchini, thinly sliced
1 cup (200g) pearl couscous
1 cup (250ml) salt-reduced chicken stock
200g cherry tomatoes, halved
60g chopped kale
1/4 cup flat-leaf parsley leaves
1 tbs lemon zest
2 tbs chopped pistachio
Nutritional information
Per Serve: Energy 1829kJ / 428 cals (21%), Protein:39g (78%), Fat: 6g (10%), Sat Fat: 2g (8%), Sodium: 118mg (6%), Carbs: 43 (14%), Sugar: 7g (8%), Dietary Fibre:7g (23%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine garlic, rosemary and half the oil in a medium bowl. Add the chicken and toss to coat.
Step 2
Heat a deep frying pan over medium heat. Cook the chicken for 3-4 mins each side or until golden brown. Transfer to a plate. Cover with foil to keep warm.
Step 3
Heat the remaining oil in the pan over high heat. Add the onion and mushroom and cook, stirring, for 5 mins or until tender. Add the zucchini and couscous and stir to combine. Add the stock and 1 cup (250ml) water. Bring to the boil. Reduce heat to low. Cover and cook for 5 mins. Stir in the tomato and kale. Arrange the chicken over the kale mixture. Cook, covered, for 5 mins or until the couscous is tender and the chicken is cooked through.
Step 4
Sprinkle the chicken mixture with parsley, lemon zest and pistachio. Season with pepper to serve.
2 (about 500g) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
1 medium brown onion, finely chopped
200g button mushrooms, halved
2 medium zucchini, thinly sliced
1 cup (200g) pearl couscous
1 cup (250ml) salt-reduced chicken stock
200g cherry tomatoes, halved
60g chopped kale
1/4 cup flat-leaf parsley leaves
1 tbs lemon zest
2 tbs chopped pistachio
Description
This rosemary-scented one-pot wonder is a satisfying and healthy chicken and couscous dish the whole family will love.
Method
Step 1
Combine garlic, rosemary and half the oil in a medium bowl. Add the chicken and toss to coat.
Step 2
Heat a deep frying pan over medium heat. Cook the chicken for 3-4 mins each side or until golden brown. Transfer to a plate. Cover with foil to keep warm.
Step 3
Heat the remaining oil in the pan over high heat. Add the onion and mushroom and cook, stirring, for 5 mins or until tender. Add the zucchini and couscous and stir to combine. Add the stock and 1 cup (250ml) water. Bring to the boil. Reduce heat to low. Cover and cook for 5 mins. Stir in the tomato and kale. Arrange the chicken over the kale mixture. Cook, covered, for 5 mins or until the couscous is tender and the chicken is cooked through.
Step 4
Sprinkle the chicken mixture with parsley, lemon zest and pistachio. Season with pepper to serve.
