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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
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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.


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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.


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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.


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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.


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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.