a delicious marriage of flavours, all of which can be prepared in advance so you can relax before you wow your guests!
Combine chicken, oil, zest, juice, garlic, spices, parsley and fresh coriander in large bowl. Cover; refrigerate for at least 1 hour to allow flavours to develop.
Boil beetroot in 2 litres of hot water and 1/4 cup white wine vinegar for 1 hour or until tender. When cool enough to handle, peel beetroot; chop coarsely then blend or process until pureed. Stir in yogurt, horseradish cream; cover to keep warm or if prepared earlier, zap in the microwave before serving.
Combine couscous and the water in large heatproof bowl with a knob of butter. Cover; stand about 5 minutes or until the water is absorbed, fluffing couscous with fork occasionally to separate grains. Add mint; toss gently with fork to combine and add a tablespoon of lemon juice and black pepper.
Cook chicken in large heated lightly oiled non-stick frying pan until browned both sides and cooked through.
Serve chicken breast sliced on top of the couscous; top with beetroot puree and serve with yoghurt dip drizzled around the plate.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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