that's life (Australia)
MUSTARD CHICKEN WITH ASPARAGUS AND LEMON COUSCOUS
PREP AND COOK: 30 MINS 2 tblsps Dijon mustard
2 tblsps grain mustard
1 tblsp maple syrup
¼ cup finely chopped
2 tblsps apple cider vinegar ¼ cup olive oil
12 chicken breast steaks 2 bunches asparagus
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.