Roasted Vegetable Couscous Salad with Garlic and Rosemary Chicken Recipe

Roasted Vegetable Couscous Salad with Garlic and Rosemary Chicken Recipe

Brought to you by:   Foodie  Foodie  | over 2 years  ago

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

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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