Chicken with roast vege and minted cous cous salad
From miss_ems85 14 years ago
- 90 minutes to make
- Serves 4
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.
Ingredients
- 2 brown onions shopping list
- Jap pumpkin (cut into about 8-10 medium pieces for roasting) shopping list
- 1 large red capsicum shopping list
- Half a punnet of cherry tomatoes- Quatered shopping list
- 3 large carrots (each cut into 3) shopping list
- Baby beetroot (sometimes) shopping list
- 1 can of chick peas shopping list
- olive oil shopping list
- salt and pepper shopping list
- balsamic vinegar shopping list
- 1 1/2 cups of cous cous shopping list
- chicken stock cube shopping list
- garlic powder (stronger flavour carried through than fresh but I do both sometimes) shopping list
- Handful of mint shopping list
- 2 Plump chicken breast or 3 smaller shopping list
- Plain flour shopping list
How to make it
- 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!
People Who Like This Dish 2
- cuzpat Sikeston, Mo
- quaziefly ALL POINTS
- crazeecndn Edmonton, CA
- miss_ems85 Perth, AU
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