Mustard Chicken with Asparagus and Lemon Couscous
Serves 8, Prep 15 mins, Cook 16 mins
2 tblsps Dijon mustard 2 tblsps grain mustard 1 tblsp maple syrup ¼ cup finely chopped
fresh parsley 2 tblsps apple cider vinegar ¼ cup olive oil 12 chicken breast steaks (1.5kg) Salt and pepper, to taste 3 bunches asparagus, trimmed Baby parsley, to garnish
1½ cups couscous 1 cup boiling water 2 tsps finely grated lemon rind 1 tblsp lemon juice 2 tblsps olive oil
1 Combine mustards, syrup, parsley, vinegar and 2 tblsps of the oil in a large bowl. Add chicken. Season with salt and pepper. Toss to coat. Refrigerate for 30 minutes to marinate. Drain chicken. 2 Combine asparagus and remaining oil in a medium bowl. Season. Toss to coat. 3 Heat a barbecue or chargrill plate over a medium to high heat. Add asparagus. Cook, turning occasionally for about 3 to 4 minutes, or until tender. Remove. Cut into 4cm lengths. 4 Add chicken to barbecue or chargrill plate in three batches. Cook for 3 minutes on each side, or until cooked. Remove. Rest, loosely covered with foil, for 5 minutes. Cut in half. 5 To make lemon couscous, place couscous in a large heatproof bowl. Stir in water, rind, juice and oil. Stand, covered, for 5 minutes. Fluff with a fork. Stir in asparagus. Season with salt and pepper. 6 Serve chicken with couscous. Garnish with parsley.