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Chicken couscous salad

Serves 6
Prep time: 25 minutes
Cooking time: 35 minutes

Where Morocco meets New Zealand. A simple, uncomplicated, delicious couscous salad that the entire family will enjoy.

Ingredients

Method

  • 1 green and red pepper, deseeded and chopped
  • 1 red and orange kumara, peeled and cubed
  • ¼ pumpkin, skin removed and cubed
  • ½ red onion, chopped
  • 5 garlic cloves, chopped coarsely
  • ½ cup of balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon thyme, chopped
  • 7 sun-dried tomatoes, chopped
  • ½ block of feta, cubed (flavoured or plain)
  • 1 cup unsalted cashews
  • Box of flavoured couscous (Mediterranean or spinach & lemon are good)
  • salt and pepper
  • 1 lemon
  • 1 tub of tzatziki yoghurt dip
  • 3 skinless chicken breasts
View the method
  1. Preheat oven to 180°C.
  2. Place chicken in the middle of baking paper squares. Place a teaspoon each of crushed garlic, chopped thyme, splash of balsamic and chilli flakes (optional). Seal to make parcels and bake for 15-20 minutes until juices run clear when pierced. Set aside to rest.
  3. Place peppers, kumaras, pumpkin, onion and garlic cloves in a roasting dish and mix with half the balsamic vinegar and half olive oil and thyme. Roast for 25-30 minutes turning vegetables at half way and tossing through the remaining balsamic, oil and thyme.
  4. Cook couscous according to packet instructions. If you've cooked your own chicken parcels cook couscous minus ½ cup of the suggested water/stock because your going to add the juice of half a lemon and ½ cup of the cooked chicken juice from the parcels. Fluff with metal fork.
  5. Chop chicken into small cubes or shred cooked chicken.
  6. To serve combine all cooked ingredients on a large serving platter together with sundried tomatoes, feta and cashews and salt and pepper to taste and a last squeeze of lemon juice. Drizzle with Tzatziki.
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