Roasted Vegetable Couscous Salad with Garlic and Rosemary Chicken Recipe

Roasted Vegetable Couscous Salad with Garlic and Rosemary Chicken Recipe

Roasted Vegetable Couscous Salad with Garlic and Rosemary Chicken Recipe from the October Issue of Foodie Magazine 

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Foodie  Foodie  | almost 3 years ago

Serves: 4


Ingredients

  • 2 large chicken fillets
  • 1 cup dried couscous
  • 2 tbsp green pesto
  • 2-3 sprigs rosemary
  • 1 clove garlic
  • 1/2 medium butternut squash (cubed)
  • 1 medium sweet potato (peeled and cubed)
  • 1 bunch of baby asparagus
  • 50g semi-dried tomatoes (chopped)
  • 1-2 handfuls of fresh spinach
  • 100g feta cheese
  • 3tbsp olive oil


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Method

  1. Begin by tossing the squash and sweet potato into 2 tbsp olive oil and add half a crushed clove of garlic, salt and pepper and the leaves from a sprig of rosemary. Bake in a preheated oven at 200c for 30-40 minutes or until soft and golden. Chop the baby asparagus in half and add to the baking tray for the last ten minutes of baking.
  2. Place a sheet of cling wrap over your chicken fillets and, using a rolling pin, bang the fillets out so that they flatten to the same thickness throughout. Coat with 1 tbsp olive oil, the remaining crushed garlic, rosemary and salt and pepper. Place the chicken fillets in a griddle pan for 8-10 minutes, or until cooked through. Slice thinly and set aside.
  3. To the couscous, add 1 cup of boiling water, cover with a tea towel and allow to absorb for a few minutes. Using a fork, fluff up the couscous and add pesto. Season to taste. Add the roasted vegetables, spinach and tomatoes. Tip the salad onto a large serving board and top with the sliced chicken and crumbled feta.

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Foodie | Hong Kong

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