Mustard Chicken with Asparagus Couscous Salad

Serves 4, Prep and Cook 40 mins

2 tblsps wholegrain mustard 1 tblsp maple syrup

1 tblsp apple cider vinegar 8 chicken thigh fillets (1.4kg),

trimmed

Lemon wedges, to serve

ASPARAGUS COUSCOUS SALAD

2 tblsps olive oil

1½ cups pearl couscous 1½ cups chicken stock 1 bunch asparagus,

thinly sliced

1 zucchini (150g), shredded ½ cup pitted Sicilian green

olives, halved

100g Greek feta, crumbled ¼ cup bottled Tahini Lemon

Dressing (see Tip)

1 To make salad, heat half the oil in a large saucepan over a medium heat. Add couscous. Cook, stirring, for 1 minute.

Add stock. Bring to boil. Simmer, covered, for about 5 minutes, or until tender and liquid is absorbed.

Add asparagus and zucchini in last minute of cooking. Remove from heat. Stand, covered for 5 minutes.

2 Spread couscous over a large tray. Stand for 10 minutes. Transfer to a large serving bowl. Add olives and feta. Pour over dressing. Toss to combine.

3 Meanwhile, combine mustard, syrup, vinegar and remaining oil in a large bowl. Add chicken. Season with salt and pepper. Toss to coat.

4 Heat an oiled barbecue grill plate over a medium to high heat. Add chicken. Cook for about 5 minutes on each side, or until cooked.

5 Serve chicken with couscous salad and lemon wedges.