Mediterranean Chicken and Couscous Salad
By: Nikki Brown
Published: Saturday, September 23, 2017 - 5:42am

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.