Mediterranean Chicken and Couscous Salad

Submitted by hello

"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."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 8

ingredients

• 4 chicken breast fillets, butterflied
• 200 g aubergines or 200 g eggplants, sliced
• 4 tomatoes, ripe, cut into halves
• 1 white onion, quartered
• 1 courgettes or 1 zucchini, cut in half lengthwise
• 30 ml olive oil
• 2 sprigs rosemary
• 3 tarragon leaves
• 2 garlic cloves, chopped
• 400 g couscous
• 500 ml chicken stock
• 1 lemon, juice and zest
• 1 pinch salt, to taste
• 1 pinch pepper, to taste

directions

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.