Pineapple Roast Chicken with Lemony Pearl Couscous

Instructions

1. 1

   In a pot of lightly salted boiling water, cook the couscous for 20 minutes or until tender. Drain and rinse under cold water. Place in a bowl. Add the lemon zest and 1 tbsp (15 ml) of the oil. Season with salt and pepper.

2. 2

   Meanwhile, in a small bowl, combine the ketchup, vinegar, maple syrup and spices. Season with salt and pepper. Set the sauce aside.

3. 3

   In a large non-stick skillet over medium-high heat, brown the pineapple in 1 tbsp (15 ml) of the oil for 2 minutes on each side. Set aside in another bowl.

4. 4

   In the same skillet over medium heat, brown the chicken on both sides in the remaining oil. Add the pineapple and sauce. Mix well. Cover and cook for 5 minutes or until the chicken is cooked through. Adjust the seasoning.

5. 5

   Serve the couscous and pineapple chicken on plates. Garnish with the mint leaves. Serve with a green vegetable, if desired.