Chicken, Couscous and Veggie Bowl
Serves: 2
Prep time: 15 minutes
Cook time: 30 minutes
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- ½ zucchini, diced, 1cm
- ½ red capsicum, diced, 1cm
- ½ eggplant, diced, 1cm
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon chicken stock powder
- ½ cup pearl couscous
- ½ medium onion, diced
- 250g chicken breast, diced
- ½ garlic clove, crushed
- 1 teaspoon ground cumin
- 50g feta, reduced fat
Tzatziki (optional):
- ¼ cucumber, grated
- ½ cup natural yoghurt, reduced fat
- ½ teaspoon olive oil
- ½ tablespoon lemon juice
- ½ garlic clove, crushed
Method:
- PREHEAT oven to 180°C.
- ADD zucchini, capsicum and eggplant to roasting pan and drizzle with ½ a tablespoon of olive oil and oregano. Roast in oven for 20 minutes.
- BRING 1 cup of water to boil in saucepan. Add the stock powder and peal couscous and simmer for 10 minutes. Stir regularly towards the end to prevent sticking. Rinse couscous and add to medium bowl.
- HEAT ½ tablespoon of oil over medium heat in a frypan. Sauté onion for 2 minutes. Add chicken, garlic and cumin, stirring until chicken is cooked through.
- COMBINE the chicken and roast vegetables with the couscous. Garnish with feta and a drizzle of tzatziki (optional).
Tzatziki:
- SQUEEZE juice from grated cucumber with hands.
- ADD cucumber, yoghurt, oil, lemon juice and garlic to a small bowl and mix well.
What's Great About It:
This is a great recipe for using up leftover veggies as recommended ingredients can easily be substituted for what you have in the fridge. This recipe is packed with flavour from the herbs, spices and tangy homemade tzatziki.
Tip: make extra tzatziki to have as a snack with cut up veg throughout the week! Roast extra veggies to add to a salad or as a side for another meal.
