Mediterranean Chicken and Couscous Salad

READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
  • Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
  • In a small stockpot, bring chicken stock to a boil.
  • Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
  • While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
  • Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
  • Fold in the lemon juice, zest, and chopped herbs.
  • Season with salt and pepper if needed.
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