Honey Glazed Chicken with Pearl Couscous, Almond and Roasted Broccoli Salad

40 min
812 calories

We have borrowed inspriration from middle eastern cuisine for this recipe. Chicken roasted in a honey, lemon harissa baste with pearl couscous tossed with a tart lemony dressing, herbs, crunchy almonds and chickpeas.

Number of servings

Ingredients

2 Chicken Thighs (skin on) & Drumsticks
3 Tbsp Honey
¹⁄₂ Tbsp Harissa Paste (Classic)
2 Garlic Clove
³⁄₄ Cup Israeli Couscous
200g Broccoli
¹⁄₂400g Pack Chickpeas
2 Tbsp Slivered Almonds
2 Tbsp Red Wine Vinegar
1 Small Bunch Parsley & Mint
1 Tbsp Chicken Stock Concentrate
1 Lemon

Ingredients

3 Chicken Thighs (skin on) & Drumsticks
4 ¹⁄₂ Tbsp Honey
³⁄₄ Tbsp Harissa Paste (Classic)
3 Garlic Clove
1 ¹⁄₈ Cups Israeli Couscous
300g Broccoli
³⁄₄400g Pack Chickpeas
3 Tbsp Slivered Almonds
3 Tbsp Red Wine Vinegar
1 Small Bunch Parsley & Mint
1 ¹⁄₂ Tbsp Chicken Stock Concentrate
1 Lemon

Ingredients

4 Chicken Thighs (skin on) & Drumsticks
6 Tbsp Honey
1 Tbsp Harissa Paste (Classic)
4 Garlic Clove
1 ¹⁄₂ Cups Israeli Couscous
400g Broccoli
400g Pack Chickpeas
4 Tbsp Slivered Almonds
4 Tbsp Red Wine Vinegar
1 Bunch Parsley & Mint
2 Tbsp Chicken Stock Concentrate
1 Lemon

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our 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...

Baking Trays
Bowl
Pot

1 Marinate and Cook Chicken

Preheat oven to 220° and line a baking tray with paper. Mince garlic. Cut lemon into wedges. Combine honey, harissa and a squeeze of lemon juice. Add mixture to chicken and coat well. Place chicken on lined tray and bake for 30-35 minutes or until cooked through and glazed. If colouring too quickly turn temp down a little and cover loosely with foil.

2 Cook Couscous

Bring a small pot of water to boil and add the stock and couscous. Cook for 8-10 minutes until tender then drain.

Tip! The couscous should be al dente when cooked.

3 Prepare Ingredients

Cut Broccoli into small florets. Drain and rinse chickpeas. Pick the parsley and mint, saving a few leaves for garnish, roughly choping the rest and discarding the stalks. Toast almonds over low heat for 2-3 minutes until golden brown.

4 Roast Broccoli

Place broccoli on a baking tray and drizzle with a little olive oil and season with salt and pepper. Roast for 10 minutes alongside chicken until broccoli is tender and just starting to crisp on the edges,

5 Make Salad

Combine couscous, chickpea, broccoli, chopped herbs and almonds. Dress with lemon juice, olive oil and salt and pepper. Adjust seasoning to taste.

6 You Plate It

Place salad on a serving plate and top with glazed chicken and any pan juices. Garnish with reserved herbs and any leftover lemon wedges.

Step-by-step instructions