Mediterranean Chicken and Couscous Salad

photo by hello

- 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
- 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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RECIPE SUBMITTED BY
hello
United States