Name: Roast vegetable and chicken couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram pumpkin, peeled, seeded, chopped; 1 medium red onion, cut into thin wedges; 1 medium zucchini, halved lengthwise, thickly sliced; 2 tablespoon vegetable or olive oil; 1 1/2 cup couscous; 1 1/2 cup boiling water; 2 cup coarsely shredded cooked chicken; 1/2 cup coriander leaves; 1 teaspoon finely grated lemon zest; 2 tablespoon lemon juice; 1 clove garlic, crushed; salad leaves, to serve

Roast vegetable and chicken couscous

Whip up this tasty coucous dish in no time at all, perfect for a tasty weeknight dinner with the family. Tender shredded chicken is tossed with oven roasted vegetables to create this flavoursome meal.

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

300 gram pumpkin, peeled, seeded, chopped

1 medium red onion, cut into thin wedges

1 medium zucchini, halved lengthwise, thickly sliced

2 tablespoon vegetable or olive oil

1 1/2 cup couscous

1 1/2 cup boiling water

2 cup coarsely shredded cooked chicken

1/2 cup coriander leaves

1 teaspoon finely grated lemon zest

2 tablespoon lemon juice

1 clove garlic, crushed

salad leaves, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

2.Place pumpkin, onion and zucchini on prepared tray. Drizzle with oil; toss to coat. Season. Bake 15 minutes, or until browned and cooked.

3.Meanwhile, place couscous in a large 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. Cool slightly.

4.Add vegetables, chicken, coriander, zest, juice and garlic to couscous; stir to combine. Season. Serve with salad leaves.

You’ll need 1/2 a barbecued chicken for this recipe, skin and bones removed.
Note

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Ingredients

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