
Roast Chicken with Pearl Couscous Salad
Ingredients
1 Lilydale Free Range Marinated Chicken with Apple and Fennel Stuffing
1 tablespoon olive oil
2 cups pearl couscous
1/2 red onion, finely sliced
¼ cup red wine vinegar
1 teaspoon harissa
1 teaspoon maple syrup
1 tablespoon olive oil
¼ cup sultanas
½ cup parsley and dill leaves
¼ cup toasted slivered almonds
¼ cup Persian feta
Method
-
Place chicken in a roasting tray and use kitchen string to tie legs together. Drizzle with a little olive oil and roast at 200C for 45-50 minutes or until cooked through and deeply golden.
-
Bring a medium saucepan of water to the boil. Cook pearl couscous for 10 minutes, and drain.
-
Slice onions and toss with vinegar, harissa, salt, pepper. Leave for 5 minutes. Toss with maple syrup and oil, and toss through the couscous.
-
Add sultanas, parsley and almonds and top with feta.
discover delicious recipes & inspiration
Introducing Cooking with Lily, our home of mouthwatering recipes, collections and tips, prepared by some of Australia's most dedicated chefs and cooks. Ready to take your cooking to the next level?
take me there