Author Notes
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.
The recipe can be found here -
http://www.mynutricounter.com/mediterranean-chicken-and-couscous-salad/
—Nikki Brown
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Ingredients
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4 pieces
butterflied chicken breast fillets
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200 grams
aubergine/eggplant – sliced
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4 pieces
ripe tomatoes - 200g/7oz total, cut into halves
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1 piece
white onion – 100g/3.5oz, quartered
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1 piece
courgette/zucchini – about 200g/7oz piece, cut in half lengthwise
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30 milliliters
olive oil
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2 pieces
sprigs of rosemary
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1 piece
a few tarragon leaves
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2 pieces
cloves chopped garlic
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400 grams
couscous
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500 milliliters
chicken stock
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1 piece
lemon, juice and zest
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1 piece
salt, to taste
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1 piece
pepper, to taste
Directions
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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.
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Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
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Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
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In a small stockpot, bring chicken stock to a boil.
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Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
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While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
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Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
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Fold in the lemon juice, zest, and chopped herbs.
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Season with salt and pepper if needed.
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