Poultry 
30 Min
medium 
4 People
Chicken tenderloins coated in a hand-blended Moroccan spice mix and served with pearl couscous, roasted vegetables and yoghurt & mint dollop. Scattered with cashew nuts to finish.
Gluten friendly option - pearl couscous is replaced with 300g brown rice.
Gluten friendly option - pearl couscous is replaced with 300g brown rice.
1. Set oven to 220ºC.
Cut red onion into wedges. Toss with diced pumpkin, 1 tbsp oil and 2 tbsp spice mix on a lined oven tray. Roast for 20 minutes or until golden and tender.
2. Bring a saucepan of water to the boil. Add sultanas, stock cube and pearl couscous, cook for 8 minutes.
Trim and roughly chop broccolini. Add to boiling water for the last 2-3 minutes of cooking (see notes). Drain and rinse.
3. Heat a large frypan over medium-high heat. Rub tenderloins with oil, 1 tbsp spice mix, salt and pepper. Add to pan and cook for 3-4 minutes on each side or until cooked through.
4. Finely chop mint leaves (see notes). Combine with yoghurt and season with salt and pepper to taste.
5. Toss couscous, broccolini and roasted vegetables (include any tray sauces) with 1 1/2 tbsp olive oil and 1 1/2 tbsp vinegar. Season with salt and pepper to taste.
6. Divide couscous mixture between plates, top with chicken tenderloins and yoghurt dollop. Crush cashew nuts and scatter over the top.
Notes:
Add broccolini to the roasting tray for the last 5 minutes if you prefer to leave the couscous plain.
Blend yoghurt and mint dollop using stick mixer if preferred. Add a small garlic clove if desired.
Gluten friendly option - pearl couscous is replaced with 300g brown rice.
Increase cooking time to 20 minutes or until tender. Drain and rinse.
Cut red onion into wedges. Toss with diced pumpkin, 1 tbsp oil and 2 tbsp spice mix on a lined oven tray. Roast for 20 minutes or until golden and tender.
2. Bring a saucepan of water to the boil. Add sultanas, stock cube and pearl couscous, cook for 8 minutes.
Trim and roughly chop broccolini. Add to boiling water for the last 2-3 minutes of cooking (see notes). Drain and rinse.
3. Heat a large frypan over medium-high heat. Rub tenderloins with oil, 1 tbsp spice mix, salt and pepper. Add to pan and cook for 3-4 minutes on each side or until cooked through.
4. Finely chop mint leaves (see notes). Combine with yoghurt and season with salt and pepper to taste.
5. Toss couscous, broccolini and roasted vegetables (include any tray sauces) with 1 1/2 tbsp olive oil and 1 1/2 tbsp vinegar. Season with salt and pepper to taste.
6. Divide couscous mixture between plates, top with chicken tenderloins and yoghurt dollop. Crush cashew nuts and scatter over the top.
Notes:
Add broccolini to the roasting tray for the last 5 minutes if you prefer to leave the couscous plain.
Blend yoghurt and mint dollop using stick mixer if preferred. Add a small garlic clove if desired.
Gluten friendly option - pearl couscous is replaced with 300g brown rice.
Increase cooking time to 20 minutes or until tender. Drain and rinse.
Red onion 1
Diced pumpkin 600g
Moroccan spice mix 1 packet (30g)
sultanas 2 packets
Pearl couscous 1 packet (250g)
Broccolini 1 bunch
Chicken tenderloins 600g
Mint 1/3 bunch
Natural Yoghurt 1/3 tub (165g)
Cashew nuts 1/2 packet (30g)
From your pantry:
olive + oil (for cooking), salt, pepper, chicken stock cube (1), red wine vinegar
Diced pumpkin 600g
Moroccan spice mix 1 packet (30g)
sultanas 2 packets
Pearl couscous 1 packet (250g)
Broccolini 1 bunch
Chicken tenderloins 600g
Mint 1/3 bunch
Natural Yoghurt 1/3 tub (165g)
Cashew nuts 1/2 packet (30g)
From your pantry:
olive + oil (for cooking), salt, pepper, chicken stock cube (1), red wine vinegar
