Protein Swap | North African Chermoula Chicken Breasts
Lemony Pearl Couscous & Golden-Crisped Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
A North African gem, chermoula works like a charm on any dish with a mixture of fresh mint, garlic and lemon. It brings such a sparkle to air-fried chicken breasts and sumac-spiced caulifower that it’ll be your new go-to for the rest of the summer.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Mint
- 1 Lemon
- 2 Garlic cloves
- 1 Head of cauliflower
- 14g Honey
- 60ml Apple-tahini vinaigrette
- 165g Multicoloured pearl couscous
- 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, sumac, garlic)
Contains: Mustard • Sesame • Soy • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
Air fryer
Total Fat
26 g
Saturated Fat
4 g
Sodium
720 mg
Total Carb
92 g
Sugars
14 g
Protein
59 g
Fibre
11 g
Preparation
Fry the cauliflower
- Preheat the air fryer to 400°F. Lightly oil the basket. Bring a medium pot of salted water to a boil.
- Remove the core of the cauliflower; cut the head into small florets. In a medium bowl, toss with a generous drizzle of oil, ½ the spices and S&P.
- Place in the air fryer and fry, oiling halfway, 15 to 18 min., until browned and tender.
- Return to the bowl and drizzle with the honey.
Boil the couscous
- Meanwhile, zest and juice the lemon.
- Mince the garlic.
- Add the couscous to the pot of boiling water; stir gently to separate.
- Boil, 8 to 10 min., until tender. Drain and rinse.
- Transfer to a bowl and toss with the lemon zest, ½ the lemon juice, ½ the garlic and a drizzle of oil to prevent clumping; season with S&P.
Make the chermoula
- Meanwhile, pick the mint leaves off the stems; roughly chop the leaves.
- In a small bowl, combine the mint, remaining garlic and lemon juice, 1 tbsp oil (double for 4 portions), a pinch of the remaining spices and S&P.
Fry the pork
- Pat the pork* dry and drizzle with oil; season with the remaining spices and S&P.
- Place in the air fryer and fry, 5 to 7 min., until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Plate your dish
- Divide the couscous between your plates.
- Top with the cauliflower and pork.
- Drizzle the cauliflower with the vinaigrette.
- Spoon the chermoula over. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
