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MAINS MEDITERRANEAN POULTRY SALAD

Roasted Capsicum & Olive Cous Cous

Roasted Capsicum & Olive Cous Cous

Charred capsicum and green olive on a bed of pearl cous cous dressed in spiced lemon-honey dressing and dollops of creamy goats cheese
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 2 people
Calories: 476kcal

Ingredients

  • 460 g red capsicum- de-seeded and chopped into thin slices
  • 70 g red onion- chopped into thin slices
  • 200 g chicken breast
  • 1 cube vegetable stock
  • 100 g pearl cous cous (dried weight)
  • 15-20 green olives- halved
  • 30 g goat's chevre or soft goats cheese

Spiced Honey-Lemon Dressing

  • 10 g honey
  • ½ lemon- juice only
  • ½ tsp all spice
  • ½ tsp smoked paprika
  • 1 clove garlic- crushed
  • 1 tsp oregano
  • 1 tsp thyme

Instructions

  • Pre-heat the oven at 200°C. Place the capsicum strips onto a baking tray and season with salt and pepper. Roast for 25 minutes.
  • Add the red onions to the baking tray, and return the tray to oven for a further 5 minutes. Remove from heat and set aside to cool
  • In the meantime, bring a large saucepan of water to boil on medium-high heat. Add the chicken breasts, and cook for 14 minutes or until cooked through (this will depend on the thickness of the breast. You can also dice the chicken breasts to cut down on cooking time). Remove the chicken from the cooking water and set aside to cool. Once cool enough to handle, shred into long strips
  • Add the stock cube to the chicken cooking water, add the pearl cous cous and cook according to the packet instructions. Drain, then return the pearl cous cous to the pan.
  • Add the roasted vegetables, shredded chicken and green olives. Reduce the heat to medium, then pour the lemon-honey dressing over the top. Quickly toss to combine and cook for 3 minutes to warm through.
  • Spoon onto serving plates, and add dollops of goats chevre on top. Serve warm

Nutrition

Calories: 476kcal
Carbs: 69.4g | Fat: 7.4g | Protein: 44.3g

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