Mediterranean chicken and couscous salad
Delight in this flavorful Mediterranean salad bursting with tender chicken, fluffy couscous, olives, feta cheese, and a zesty lemon-herb dressing. Perfect for a refreshing and satisfying meal.
Ingredients:
- 4 pieces butterflied chicken breast fillets
- 200 grams aubergine/eggplant – sliced
- 4 pieces ripe tomatoes - 200g/7oz total, cut into halves
- 1 piece white onion – 100g/3.5oz, quartered
- 1 piece courgette/zucchini – about 200g/7oz piece, cut in half lengthwise
- 30 milliliters olive oil
- 2 pieces sprigs of rosemary
- 1 piece a few tarragon leaves
- 2 pieces cloves chopped garlic
- 400 grams couscous
- 500 milliliters chicken stock
- 1 piece lemon, juice and zest
- 1 piece salt, to taste
- 1 piece pepper, to taste
Instructions:
- Arrange chicken breasts, eggplant, tomato, onions, zucchini, minced garlic, and rosemary on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.Bake in a preheated oven at 180°C/360°F for approximately 12 minutes or until the chicken juices run clear.Take it out of the oven, loosely cover with foil and let it sit for 10 minutes.In a small saucepan, bring the chicken broth to a boil.Stir in couscous, cover the pot, and turn off the stove. Allow it to sit and cook for 5 minutes.While the couscous is cooking, dice the chicken and all the roasted veggies into small pieces.Fluff the cooked couscous with a fork and mix in the diced chicken and vegetables along with the pan drippings.Gently stir in the lemon juice, zest, and chopped fresh herbs.Adjust the seasoning with salt and pepper to taste.
Summary:
- Calories: 3494 kcal
- Fat: 67 g
- Protein: 320 g
- Carbs: 385 g
- Potassium: 7418 mg
- Magnesium: 650 mg