Crispy Fetta Paprika Chicken and Pearl Couscous

Preheat oven to 180°C. Peel and slice onion into wedges. Cut cherry tomatoes in half. Trim and discard hard stalks from kale and tear into bite sized pieces. Drizzle with olive oil, season with salt and pepper and massage into kale leaves. Peel and mince garlic. Pick and chop coriander & flatleaf parsley leaves, discarding stems.

In a bowl, mix together minced garlic, paprika spice mix and 1-2 tbsp of olive oil. Place chicken and veg (excluding kale) on a lined baking tray. Pour over garlic spice mix and toss to coat. Crumble big chunks of fetta over the tray and bake for 20 minutes. Remove from the oven and add kale to the tray. Cook for 10 more minutes.

In a medium pot, heat a little oil (or butter) and add couscous, toasting for 2-3 minutes before adding 1 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork and season with salt and pepper.

In a jar with a lid, combine honey/lemon, chilli flakes, chopped coriander & flatleaf parsley with 1.5 tablespoons of olive oil. Screw on the lid tightly and shake vigorously. Taste and adjust seasoning with salt and pepper.

Divide couscous between serving plates and top with chicken, fetta and veg. Pour the dressing over. Mix together and enjoy!

Preheat oven to 180°C. Peel and slice onion into wedges. Cut cherry tomatoes in half. Trim and discard hard stalks from kale and tear into bite sized pieces. Drizzle with olive oil, season with salt and pepper and massage into kale leaves. Peel and mince garlic. Pick and chop coriander & flatleaf parsley leaves, discarding stems.

In a bowl, mix together minced garlic, paprika spice mix and 1-2 tbsp of olive oil. Place chicken and veg (excluding kale) on a lined baking tray. Pour over garlic spice mix and toss to coat. Crumble big chunks of fetta over the tray and bake for 20 minutes. Remove from the oven and add kale to the tray. Cook for 10 more minutes.

In a medium pot, heat a little oil (or butter) and add couscous, toasting for 2-3 minutes before adding 1 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork and season with salt and pepper.

In a jar with a lid, combine honey/lemon, chilli flakes, chopped coriander & flatleaf parsley with 2 Tablespoons of olive oil. Screw on the lid tightly and shake vigorously. Taste and adjust seasoning with salt and pepper.

Divide couscous between serving plates and top with chicken, fetta and veg. Pour the dressing over. Mix together and enjoy!

Preheat oven to 180°C. Peel and slice onion into wedges. Cut cherry tomatoes in half. Trim and discard hard stalks from kale and tear into bite sized pieces. Drizzle with olive oil, season with salt and pepper and massage into kale leaves. Peel and mince garlic. Pick and chop coriander & flatleaf parsley leaves, discarding stems.

In a bowl, mix together minced garlic, paprika spice mix and 1-2 tbsp of olive oil. Place chicken and veg (excluding kale) on a lined baking tray. Pour over garlic spice mix and toss to coat. Crumble big chunks of fetta over the tray and bake for 20 minutes. Remove from the oven and add kale to the tray. Cook for 10 more minutes.

In a medium pot, heat a little oil (or butter) and add couscous, toasting for 2-3 minutes before adding 1⁄2 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork and season with salt and pepper.

In a jar with a lid, combine honey/lemon, chilli flakes (to taste), chopped coriander & flatleaf parsley with 1-2 tablespoons of olive oil (to taste). Screw on the lid tightly and shake vigorously. Taste and adjust seasoning with salt and pepper.

Divide couscous between serving plates and top with chicken, fetta and veg. Pour the dressing over. Mix together and enjoy!

Preheat oven to 180°C. Peel and slice onion into wedges. Cut cherry tomatoes in half. Trim and discard hard stalks from kale and tear into bite sized pieces. Drizzle with olive oil, season with salt and pepper and massage into kale leaves. Peel and mince garlic. Pick and chop coriander & flatleaf parsley leaves, discarding stems.

In a bowl, mix together minced garlic, paprika spice mix and 1-2 tbsp of olive oil. Place chicken and veg (excluding kale) on a lined baking tray. Pour over garlic spice mix and toss to coat. Crumble big chunks of fetta over the tray and bake for 20 minutes. Remove from the oven and add kale to the tray. Cook for 10 more minutes.

In a medium pot, heat a little oil (or butter) and add couscous, toasting for 2-3 minutes before adding 1⁄2 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork and season with salt and pepper.

In a jar with a lid, combine honey/lemon, chilli flakes (to taste), chopped coriander & flatleaf parsley with 1-2 tablespoons of olive oil (to taste). Screw on the lid tightly and shake vigorously. Taste and adjust seasoning with salt and pepper.

Divide couscous between serving plates and top with chicken, fetta and veg. Pour the dressing over. Mix together and enjoy!

Preheat oven to 180°C. Peel and slice onion into wedges. Cut cherry tomatoes in half. Trim and discard hard stalks from kale and tear into bite sized pieces. Drizzle with olive oil, season with salt and pepper and massage into kale leaves. Peel and mince garlic. Pick and chop coriander & flatleaf parsley leaves, discarding stems.

In a bowl, mix together minced garlic, paprika spice mix and 1-2 tbsp of olive oil. Place chicken and veg (excluding kale) on a lined baking tray. Pour over garlic spice mix and toss to coat. Crumble big chunks of fetta over the tray and bake for 20 minutes. Remove from the oven and add kale to the tray. Cook for 10 more minutes.

In a medium pot, heat a little oil (or butter) and add couscous, toasting for 2-3 minutes before adding 1⁄2 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork and season with salt and pepper.

In a jar with a lid, combine honey/lemon, chilli flakes (to taste), chopped coriander & flatleaf parsley with 1-2 tablespoons of olive oil (to taste). Screw on the lid tightly and shake vigorously. Taste and adjust seasoning with salt and pepper.

Divide couscous between serving plates and top with chicken, fetta and veg. Pour the dressing over. Mix together and enjoy!

Preheat oven to 180°C. Peel and slice onion into wedges. Cut cherry tomatoes in half. Trim and discard hard stalks from kale and tear into bite sized pieces. Drizzle with olive oil, season with salt and pepper and massage into kale leaves. Peel and mince garlic. Pick and chop coriander & flatleaf parsley leaves, discarding stems.

In a bowl, mix together minced garlic, paprika spice mix and 1-2 tbsp of olive oil. Place chicken and veg (excluding kale) on a lined baking tray. Pour over garlic spice mix and toss to coat. Crumble big chunks of fetta over the tray and bake for 20 minutes. Remove from the oven and add kale to the tray. Cook for 10 more minutes.

In a medium pot, heat a little oil (or butter) and add couscous, toasting for 2-3 minutes before adding 1⁄2 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork and season with salt and pepper.

In a jar with a lid, combine honey/lemon, chilli flakes (to taste), chopped coriander & flatleaf parsley with 1-2 tablespoons of olive oil (to taste). Screw on the lid tightly and shake vigorously. Taste and adjust seasoning with salt and pepper.

Divide couscous between serving plates and top with chicken, fetta and veg. Pour the dressing over. Mix together and enjoy!