Chicken and citrus flavours make a great match, especially when you add the sticky sweetness of honey and currants.
Ingredients
- 190g (1 cup) couscous
- 200ml boiling water
- 200g green round beans, trimmed, cut into 3cm lengths
- 1/2 cup fresh mint leaves, torn
- 1 orange
- Olive oil spray
- 2 (about 200g) chicken breast fillets, cut into 2.5cm pieces
- 1 red onion, cut into thin wedges
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon currants
Method
- Step 1Place couscous in a large heatproof bowl. Add the water and cover with plastic wrap. Set aside for 4 minutes. Use a fork to separate the grains.
- Step 2Meanwhile, cook beans in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Stir the beans and mint into the couscous.
- Step 3Use a zester to remove the rind from half the orange. Juice the orange.
- Step 4Heat a large non-stick frying pan over high heat. Spray with oil. Cook half the chicken for 3-4 minutes or until just cooked. Transfer to a plate. Repeat with remaining chicken. Spray the pan with oil. Add the onion and ginger. Cook, for 3-4 minutes or until onion is golden.
- Step 5Add orange rind, orange juice, chicken, lemon juice, honey and currants to the pan. Stir to combine. Cook for 2 minutes or until the mixture thickens slightly.
- Step 6Divide the couscous among serving dishes and top with the chicken mixture.
Nutrition
1315 kj
Energy
4g
Fat Total
1g
Saturated Fat
4g
Fibre
29g
Protein
39g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: If you don’t have a zester, use a vegetable peeler to peel the orange rind. Use a sharp knife to remove any white pith from the rind, then cut into very thin strips.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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