Recipe

Chicken With Roast Vege And Minted Cous Cous Salad Recipe

	Miss_ems85 / All my dishes 2 months ago This is a middle east inspired cous cous with chick peas, mint, garlic and roasted veges. I serve this with lightly floured and pan fried chicken breast. It's very tasty healthy. Prep:15m Cook:90m Servings:4	Miss_ems85
	chicken colourful easy

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Ingredients

2 brown onions

Jap pumpkin (cut into about 8-10 medium pieces for roasting)

1 large red capsicum

Half a punnet of cherry tomatoes- Quatered

3 large carrots (each cut into 3)

Baby beetroot (sometimes)

1 can of chick peas

Olive oil

Salt and pepper

Balsamic vinegar

1 1/2 cups of cous cous

chicken stock cube

Garlic powder (stronger flavour carried through than fresh but I do both sometimes)

Handful of mint

2 Plump chicken breast or 3 smaller

Plain flour

Directions

Throw the pumpkin pieces, carrots, brown onions (halved) and capsicum into a roasting try with a lil salt, pepper and olive oil.

Put into pre-heated over at 220 C. adjust heat as you see fit through out cooking period.

When the veges are almost done, start on cous cous.

Pour cous cous into a bowl. Boil equal quantity of water and add stock cube. pour this over cous cous and fork quickly and cover to allow cous cous to steam and absorb liquid. stand for 7 mins.

Fluff up the cous cous and mix through some garlic powder and adjust seasoning. Cous cous can be quite bland so it may need more than you think.

Once cooled, mixed thru chopped mint, drained chick peas and quatered cherry tomatos.

Mean while, I cut the chicken against the grain and mallet out to make small round medallions. (This makes the chicken go so far and quick cooking means no drying out!!) Flour the chicken and cook in frying pan till cooked thru and golden. Season as you see fit :)

Veges now should be ready. Mix onion, carrots and shredded capsicum (skin removed) through the cous cous. Serve and put pumpkin on top (other wise it might mush through)

Top with chicken pieces and any cooking juices from the chicken pan and vege tray.

(iF YOU ADD BEETROOT- COOK IN A ALFOIL BAG IN OVEN WITH SCRUBBED BABY BEETS, OLIVE OIL, SALT, PEPPER AND VINEGAR. ADD THESE ON TOP WITH THE PUMPKIN. THE VINEGAR AND OIL MAKES THE PERFECT DRESSING TO SPOON OVER THE FINAL PRODUCT)

Yummy and healthy

Enjoy!

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