Spanish romesco sauce is made from roasted red peppers, tomatoes, almonds, and garlic. This easy sauce is rich, smoky, and delicious on pan fried chicken! We have used new season WA apples in a tangy couscous salad to add some crunch to your plate. Enjoy!
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedOur vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frying-Pan
Bowl
Blender or Stick Blender
Core the apple and cut into matchsticks. Julienne the carrots (to save time the carrot and apple can be grated). Cut the celery, on an angle, into slices. Separate the parsley and mint leaves and chop, discarding the stems. Peel and mince the garlic.
Place couscous in a large bowl. Pour over 1 1/2 cup of boiling water. Stir then cover with a lid or cling wrap and let stand for 5 minutes. Fluff the couscous with a fork to separate grains.
Place fire roasted red capsicum, 2 TBS olive oil (extra virgin if you have it), parsley, almonds, red wine vinegar and garlic in a food processor or stick blender. Process until smooth. Season to taste and transfer to a bowl and set aside.
Pat dry chicken tenderloins with a paper towel and season each side with salt and pepper. Heat a frypan over medium high heat adding a drizzle of oil. Cook chicken tenderloins for 2-3 minutes each side until browned and cooked through.
Season the couscous with salt and pepper. Add the chopped apple, carrot, celery and mint and toss to combine. Add the lemon vinaigrette and mix through. Taste and adjust seasoning.
Smear each serving plate with Romesco sauce. Place the chicken on top and serve the couscous salad on the side. Enjoy!
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