Chicken with Romesco Sauce and Carrot, Apple and Celery Couscous Salad

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 3 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 Tbsp 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 the chicken tenderloins dry 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!

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 3 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 Tbsp 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 the chicken tenderloins dry 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!

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 the couscous in a large bowl. Pour over 1¹⁄₂ cups of boiling water. Stir, cover with a lid or cling wrap, and let stand for 5 minutes. Fluff the couscous with a fork to separate the grains.

Place fire roasted red capsicum, 2 Tbsp 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 the chicken tenderloins dry 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!

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 the couscous in a large bowl. Pour over 1¹⁄₂ cups of boiling water. Stir, cover with a lid or cling wrap, and let stand for 5 minutes. Fluff the couscous with a fork to separate the grains.

Place fire roasted red capsicum, 2 Tbsp 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 the chicken tenderloins dry 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!

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 the couscous in a large bowl. Pour over 1¹⁄₂ cups of boiling water. Stir, cover with a lid or cling wrap, and let stand for 5 minutes. Fluff the couscous with a fork to separate the grains.

Place fire roasted red capsicum, 2 Tbsp 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 the chicken tenderloins dry 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!

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 the couscous in a large bowl. Pour over 1¹⁄₂ cups of boiling water. Stir, cover with a lid or cling wrap, and let stand for 5 minutes. Fluff the couscous with a fork to separate the grains.

Place fire roasted red capsicum, 2 Tbsp 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 the chicken tenderloins dry 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!