Couscous Jardin with Ruby Glazed Chicken Recipe
Prep time: 1.5 hours
Cook time: 20 mins
Serves 2
Ingredients
2 chicken breasts, skin on or off as preferred
100ml Olivetta Robust extra virgin olive oil
40g salted butter
2.5ml garlic powder
2.5ml onion powder
80ml Olivetta Pomegranate balsamic vinegar
125ml pomegranate arils
100g flaked almonds, lightly toasted
10g fresh mint, leaves picked and chopped
10g fresh parsley, leaves picked and chopped
250ml couscous
250ml chicken or vegetable stock
Salt and pepper
Directions
Prepare the marinade for the chicken breasts by combining 40ml Olivetta Robust extra virgin olive oil with 20ml Olivetta Pomegranate balsamic vinegar, garlic powder, and onion powder. Marinate the chicken for at least 1 hour.
Prepare couscous as per packet instructions. Alternatively, bring the chicken or vegetable stock to a simmer, add the couscous, remove from the heat, cover with a lid and leave to absorb the stock for about 5–10 minutes. Fluff with a fork and set aside.
Bring the chicken breasts to room temperature before cooking. Heat a pan to medium heat and add 60ml Olivetta Robust extra virgin olive oil. Remove the chicken from the marinade, season with salt and pepper, and sauté for 4–5 minutes. Turn the chicken breasts over, reduce heat to medium-low, cover the pan, and sauté for another 8–10 minutes, or until just cooked through. Remove from the pan, cover with foil, and rest for 5 minutes.
While the chicken is resting, make the couscous salad by combining the couscous, pomegranate arils, chopped parsley and mint, and toasted flaked almonds. Season with salt and black pepper.
Deglaze the pan by returning it to medium heat and adding 60ml Olivetta Pomegranate balsamic vinegar, blending in the caramelised bits from the bottom. Once the balsamic vinegar is foaming, whisk through the salted butter.
To serve, arrange the couscous salad on a plate, top with sliced chicken breasts, and pour over the pomegranate sauce.
