Recipe0
← Back to recipes

Roast Chicken & Cherry Tomato Pearl Couscous with Basil Pesto, Goat Cheese & Pine Nuts

In this elegant yet doable dish, the garlic and herb butter makes the roast chook extra special, while the 'al dente' and doughy pearl couscous works wonderfully with the sweet bursts of cherry tomato, a mix of mild and peppery greens and creamy, tangy goat cheese. Bring everything together with an aromatic and boldly flavoured basil pesto.

View recipe source
spring-special
Prep: 40 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 20 gr butter
  • 1 packet half chicken
  • 1 sachet garlic & herb seasoning
  • 1 packet pearl couscous
  • 1 packet chicken stock pot
  • 1.75 cup water
  • 1 snacking tomatoes
  • 1 bag spinach & rocket mix
  • 1 packet marinated goat cheese
  • 1 packet pine nuts
  • 1 packet basil pesto
  • olive oil
  • 40 gr butter
  • 2 packets half chicken
  • 1 sachet garlic & herb seasoning
  • 1 packet pearl couscous
  • 2 packets chicken stock pot
  • 3.5 cups water
  • 2 snacking tomatoes
  • 2 bags spinach & rocket mix
  • 2 packets marinated goat cheese
  • 1 packet pine nuts
  • 2 packets basil pesto

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced. In
    a small heatproof bowl, melt the butter in
    a microwave.
    • In a large frying pan, heat a drizzle of olive oil
    over medium-high heat.
    • Season half chicken with a good pinch of salt
    and pepper.
    • Sear chicken, skin side down first, until
    browned, 4-5 minutes each side.
  2. • Meanwhile, add garlic & herb seasoning to the
    butter and stir to combine.
    • Transfer chicken to a lined oven tray, top
    chicken with garlic-herb butter and roast until
    cooked through, 25-30 minutes.
    • When chicken is cooked, cover to keep warm and
    set aside to rest for 5-10 minutes.
    TIP: Chicken cook times will vary depending
    on size, the chicken is cooked when it is no longer
    pink inside!
  3. • Meanwhile, in a medium saucepan, heat a drizzle
    of olive oil over medium-high heat.
    • Toast pearl couscous, stirring occasionally, until
    golden, 1-2 minutes.
    • Stir in chicken stock pot, the water and a pinch
    of salt.
    • Bring to the boil, then simmer uncovered, until
    tender and the water is absorbed,
    10-12 minutes.
    • Transfer to a large bowl and set aside to cool for
    5 minutes.
  4. • Meanwhile, halve snacking tomatoes.
  5. • When couscous has cooled, add snacking
    tomatoes and spinach & rocket mix.
    • Add any remaining chicken tray juices, a drizzle
    of olive oil and a pinch of salt and pepper and
    gently toss to combine.
  6. • Carve the chicken in half.
    • Divide chicken and tomato couscous salad
    between plates.
    • Crumble marinated goat cheese over couscous
    salad and sprinkle over pine nuts. Top chicken
    with basil pesto to serve. Enjoy!