Grilled chicken with orange, date and pistachio couscous
Freshly squeezed orange juice
1 tbs, extra virgin
200 g, (1 cup)
Canned chickpeas, rinsed and drained
240 g, (400g can)
40 g, pitted, chopped
150 g, shredded
25 g, kernels, chopped
2 tbs, chopped
1 x 3 second spray(s)
Skinless chicken breast
450 g, (buy 500g) or tenderloins
- Combine the orange juice, oil, cumin and ground coriander in a small bowl. Season with salt and freshly ground black pepper.
- Place the couscous in a medium heatproof bowl. Add 1 cup (250ml) boiling water. Stir, cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Add the chickpeas, spinach, date, pistachio, fresh coriander and orange juice mixture, and toss to combine.
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook the chicken for 2-3 minutes each side or until golden and cooked through. Serve the couscous topped with chicken.