Mediterranean Chicken and Couscous Salad
Ingredients
4 butterflied chicken breast fillets
200g/7oz aubergine/eggplant – sliced
4 ripe tomatoes - 200g/7oz total, cut into halves
1 white onion – 100g/3.5oz, quartered
1 courgette/zucchini – about 200g/7oz piece, cut in half lengthwise
30ml/1fl oz olive oil
2 sprigs of rosemary
a few tarragon leaves
2 cloves chopped garlic
400g/14oz couscous
500ml/17fl oz chicken stock
1 lemon, juice and zest
salt, to taste
pepper, to taste
Preparation
1
In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
2
Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
3
Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
4
In a small stockpot, bring chicken stock to a boil.
5
Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
6
While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
7
Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
8
Fold in the lemon juice, zest, and chopped herbs.
9
Season with salt and pepper if needed.
.
About
When you have healthy recipes like this, you look forward to every meal, every bite is a pleasure. You can rest assured that your taste buds will be satisfied and your body will be suitably nourished. The beautifully blended mix of herbs, vegetables and succulent chicken, create a mouth-watering dish that can be enjoyed for lunch or dinner.
Added:
Saturday, September 23, 2017 - 5:42am
