Name: Ricotta chicken with roast vegie couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 small chicken breast fillets; 100 gram fresh ricotta; 1/4 cup sun-dried tomatoes, finely chopped; 1/3 cup vegetable or olive oil, plus 1/4 cup extra; 2 teaspoon dried thyme leaves; 1 1/2 cup couscous; 1 1/2 cup boiling water; 1 small kumara, thickly sliced; 1 medium red capsicum sliced; 1/2 cup pitted green olives; 1/4 cup flat-leaf parsley leaves; 1/4 cup lemon juice; lemon wedges, to serve.

Ingredients

4 small chicken breast fillets

100 gram fresh ricotta

1/4 cup sun-dried tomatoes, finely chopped

1/3 cup vegetable or olive oil, plus 1/4 cup extra

2 teaspoon dried thyme leaves

1 1/2 cup couscous

1 1/2 cup boiling water

1 small kumara, thickly sliced

1 medium red capsicum sliced

1/2 cup pitted green olives

1/4 cup flat-leaf parsley leaves

1/4 cup lemon juice

lemon wedges, to serve.

Method

1.Cut a horizontal pocket into each chicken breast. Combine ricotta and tomato in small bowl; spoon into chicken pocket. Secure with toothpicks. Rub chicken with half of the oil and thyme.

2.Place couscous in a medium heatproof bowl; stir in boiling water. Cover with plastic food wrap; set aside 5 minutes, or until liquid is absorbed . Using a fork, fluff and separate grains.

3.Place kumara and capsicum in a large bowl. Drizzle with remaining oil. Season with salt and pepper.

4.Preheat barbecue to moderately high. Cook chicken 6-8 minutes each side, or until cooked. Cover with foil; rest 5 minutes. Slice thickly.

5.Cook vegetables 2-3 minutes each side, or until cooked. Toss vegetables, olives and parsley through couscous. Drizzle mixture with extra oil and juice; toss to combine. Serve couscous topped with chicken. Accompany with lemon wedges.

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Ingredients

Method

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