Warm Rosemary Chicken and Roasted Grape Bowl with Pistachio Couscous, Seared Fennel and Light Lemon Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red grapes on a small tray and toss them with 15 ml (1 tbsp) olive oil, honey, a pinch of salt, and some black pepper. Roast for 12 to 15 minutes, until soft and lightly burst.

2. 2

   Meanwhile, place the couscous in a heatproof bowl with a pinch of salt. Pour the hot chicken broth or water over it, cover, and let stand for 8 minutes. Fluff with a fork, then mix in the chopped pistachios, half of the fresh parsley, and 15 ml (1 tbsp) olive oil.

3. 3

   Season the chicken with the fresh rosemary, grated garlic, lemon zest, half of the lemon juice, 15 ml (1 tbsp) olive oil, salt, and black pepper. Mix well to coat the fillets.

4. 4

   Heat a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, until nicely browned and fully cooked through. Remove from the heat and let rest for 5 minutes before slicing.

5. 5

   In the same skillet, add the remaining oil if needed and sauté the sliced fennel with the chopped garlic for 4 to 5 minutes, until tender but still slightly firm. Adjust with a pinch of salt and black pepper.

6. 6

   In a small bowl, stir together the Greek yogurt, the remaining lemon juice, a pinch of salt, and some black pepper until smooth and lightly creamy.

7. 7

   To serve, divide the pistachio couscous among 4 bowls. Top with the seared fennel, sliced chicken, and roasted grapes. Finish with the light lemon yogurt and the remaining fresh parsley.