that's life (Australia)

MUSTARD CHICKEN WITH ASPARAGUS AND LEMON COUSCOUS

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SERVES 8

PREP AND COOK: 30 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 2 bunches asparagus

LEMON COUSCOUS

1½ cups couscous

2 tsps finely grated lemon rind 1 tblsp lemon juice

2 tblsps olive oil 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 same barbecue or chargrill plate in three batches. Cook for about 3 minutes on each side, or until cooked. Remove. Rest, loosely covered with foil, for 5 minutes. Cut in half.

To make lemon couscous, place couscous in a large heatproof bowl. Stir in

1 cup of boiling water, rind, juice and oil. Stand, covered, for 5 minutes.

Fluff with a fork. Stir in asparagus. Season with salt and pepper.

Serve chicken with couscous. Garnish with parsley, if desired.

 ??  ?? Chicken breast steaks
are also sold as uncrumbed chicken schnitzels. You can butterfly chicken breast fillets by cutting in half through the side to give two thin pieces
of chicken.
Chicken breast steaks are also sold as uncrumbed chicken schnitzels. You can butterfly chicken breast fillets by cutting in half through the side to give two thin pieces of chicken.

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