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Saturday, 28 April 2012

Mustard Chicken and Pistachio Couscous

Makes: 4 serves
3 large lettuce leaves roughly ripped
1 roma tomatoes, halved and quatered
Handfull of snow peas, trimmed and halved
1 small spanish/red onion, chopped
2 tbsp extra virgin light olive oil
2 cups couscous
1 ½ cups boiling water
Large handful chopped mint leaves
Small handful chopped chives
Small handful chopped basil
Small handful chopped parsley
1 red onion thinly sliced
1 cup chick peas
½ cup squeezed orange juice, some zest as well
Large handful of shelled pistachio nuts, roughly chopped
Pepper to taste
1 tbsp extra virgin olive oil
200g chicken breast cut into cubes
1 tbsp mustard paste
1 tbsp honey
½ tbsp cracked pepper
Small handful chopped parsley
¼ cup squeezed orange juice
Hand full pine nuts
  1. In a large sauce pan heat oil. Add onion and cook lightly. Add water and let it simmer, once small bubble erupt add couscous, turn down the heat and stir well. Add pistachio nuts, chickpeas, mint, parsley, basil, chives, and orange juice. Stir well. Couscous should have absorbed all the water and is still quite loose when stirring. Turn off the heat, set aside.
  2. In separate pan, toss in the pine nuts. Grill till nuts pick up a nice golden colour, set aside.
  3. In the same pan heat oil, toss in chicken, mustard, honey, herbs and remaining juice. Stir thoroughly and cook until meat is white but still juicy and tender (see finger test...cook to medium well).
  4. In a large bowl combine couscous mix with tomato, snowpeas and spanish onion. On plates arrange lettuce leaves, couscous mixture and salad. Top with chicken and a twisted slice of organge.

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