BBQ Chicken with Pineapple Couscous

BBQ Chicken with Pineapple Couscous

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 17, 2017.
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Keep some chicken and couscous plain for fussy eaters. Separate vegetables.

Ingredients

Pineapple Couscous

  • 1 cup stock (e.g. chicken or vegetable)
  • 1 teaspoon olive oil
  • 1 cup couscous
  • ¼ teaspoon salt
  • 1 broccoli, very finely chopped
  • ¼ red onion (optional, adults)
  • ½ telegraph cucumber
  • 1 tomato
  • 1 can pineapple pieces, drained (reserve 1 tablespoon of juice)
  • 3 tablespoons finely chopped mint leaves

Couscous Dressing

  • 1½ tablespoons olive oil
  • 1 teaspoon honey
  • 1 teaspoon mustard (e.g. wholegrain, Dijon)
  • 2 teaspoons vinegar (e.g. red, white wine)
  • 1 tablespoon reserved pineapple juice

BBQ Chicken

  • 550g chicken breasts
  • 2 teaspoon chicken spice mix (optional, adults)

To Serve

  • 150g yoghurt

Steps

  1. Bring a medium pot of salted water to the boil. Preheat BBQ hot plate or grill to medium-high (if using). Bring stock to the boil in a medium pot on high heat. As soon as boils, turn off heat, add oil, couscous and salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork. Cover to keep warm.
  2. Cook broccoli in pot of boiling water for about 2 minutes, until tender. Drain and set aside. In a large bowl, whisk all couscous dressing ingredients together. Set aside.
  3. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Season with salt and coat with chicken spice mix.
  4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook chicken for 3-4 minutes each side (depending on thickness), or until golden and cooked through. Set aside, covered to rest, before slicing thickly against the grain.
  5. Finely dice red onion until you have 2 tablespoons worth (if using); dice cucumber and tomato 1cm; roughly chop pineapple pieces. Add to bowl with dressing, along with cooked couscous, broccoli and mint. Toss to combine and season.
  6. To serve, divide pineapple couscous between plates. Top with BBQ chicken and a dollop of yoghurt on top.

Nutritional Information

Energy 1952 kj
467 kcal
Protein 37.4g
Carbohydrate 32.4g
Fat 20.1g