Chargrilled Chicken & Veggie Cous cous Salad

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This super simple couscous salad will make people begging for more, it is packed with healthy ingredients and acts as the perfect side salad or week night meal. You can leave out the chicken if you’re looking for a tasty veggie option.


INGREDIENTS

1 cup wholegrain couscous
Chicken stock
8 baby marrows
6 whole garlic cloves, skin on
2 firm tomatoes, chopped
1 large red onion, chopped
1 packet long stem broccoli
1 tin chickpeas
100g feta
lemons
1 heaped tsp xylitol/sugar
1 bunch fresh basil, chopped (keep some of the small leaves for garnish)
1 large red chilli
Olive oil
Sea salt & black pepper

For the chicken:

4 free-range chicken fillets
2 tbsp olive oil
Sea salt & black pepper
1 heaped tsp smoked paprika
1 tsp dried parsley
½ tsp ground cumin
½ tsp garlic powder


METHOD
Serves 4
Preparation 30 minutes
Cooking time 30 minutes


Preheat the oven to 200°C. 

Place the baby marrows and whole garlic cloves an oven tray and drizzle with olive oil, sea salt and black pepper. Place in the oven and roast for 25-30 minutes, or until roasted, toss occasionally.

In a large zip lock bag add all the dry ingredients, olive oil and chicken to the bag, mix and massage, set aside.

Rinse the chickpeas under cold water. Then add the chopped tomatoes, onions, chickpeas, red chilli and basil to a large bowl, squeeze the juice of 2 lemons, add xylitol/sugar to the bowl with a large pinch of sea salt and black pepper and mix.

Then in another bowl add couscous and pour in enough boiling stock to cover the cous cous. Cover the bowl and leave for about 5-8 minutes. 

Pour boiling water into a pot, add a pinch of salt and cook the broccoli for 4-5 minutes, cook until tender (DON’T OVERCOOK).

Turn your gas braai on or place a griddle pan on high heat. Once the braai has reached 200°C or the pan is piping hot, cook the chicken breasts for 5 minutes on each side, or until cooked through, be careful not to overcook.

Once the baby marrows and broccoli are cooked, chop into bite-sized pieces and add to the bowl with the fresh ingredients and roasted garlic.

When the chicken has finished cooking, slice into strips and add to the bowl along the couscous, mix then transfer the salad to a platter. Top with crumbled feta, a drizzle of olive oil, a grind of black pepper, sea salt and sprinkle over baby basil leaves.

You might need a bit more fresh lemon so cut into quarters and take to the table.

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