Chicken and Herby Couscous

This recipe has a great variety of vegetables, great source of protein from the chicken and substantial carbohydrtates from the couscous.  Add even more flavour with the Tzatziki Dip from last week (Tzatziki recipe). This great recipe has been adapted from Jamie Oliver 15 Minute Meals however I’ll be totally honest with you – this will take approx 30 min!!  If there’s 2 of you cook the full recipe and have delicious healthy leftovers for lunch the next day.

LET’S GO SHOPPING: (Serves 4)

  • Couscous, 1/2 cup
  • Boiling water, 1 cup
  • 1 Red & 1 Yellow Capsicum
  • 1 Red Chilli, deseeded
  • 4 Spring Onions, trimmed
  • Fresh Dill, 1/2 bunch, remove stalks
  • Fresh or frozen peas, 200 g, if frozen quickly blanch
  • Black Olives, 1 small handfull, destoned and roughly chopped
  • Extra Virgin Olive Oil
  • Feta Cheese, 40 g
  • Skinless Chicken Breasts, 2 x 200 g
  • Salt & Pepper to taste
  • Oregano, dried, 1 heaped tsp
  • Ground Allspice, 1 tsp
  • 1 Lemon, finely grated zest, & juiced

START COOKING:

  1. Place couscous and water in a bowl with pinch of salt & cover
  2. Toss the chicken, salt, pepper, oregano, allspice and lemon zest, then flatten chicken to 1.5 cm thick (cover with greaseproof paper to hit with tenderiser/rolling pin)
  3. Put chicken in frying pan with oil until cooked
  4. Put capsicums (minus stalk & seeds), chilli spring onions and dill in food processor & pulse until finely chopped.  Place in a serving dish.
  5. Mix peas and olives in capsicum mix in serving dish and drizzle with lemon juice and oil
  6. Use a fork to fluff up couscous and toss in with other ingredients in serving dish
  7. Slice up cooked chicken and place on top of herby couscous then crumble feta on top
  8. Serve with Tzatziki (Tzatziki recipe)

Chicken & Herby Couscous

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