Combine barbecue chicken with couscous for a marvelous dinner idea without the fuss.
Ingredients
- 1/2 cup pistachio kernels
- 2 red capsicums, quartered, deseeded
- 2 green zucchini, cut into 1cm-thick slices
- 2 yellow zucchini, cut into 1cm-thick slices
- Olive oil cooking spray
- 1 1/2 cups Massel chicken style liquid stock
- 1 1/2 cups couscous
- 1/2 cup orange juice
- 1 tablespoon extra-virgin olive oil
- 1 barbecued chicken, flesh roughly chopped
- 1 cup flat-leaf parsley leaves, roughly chopped
- 1 tablespoon red wine vinegar
Method
- Step 1Preheat oven to 180°C. Spread pistachios on an oven tray. Cook for 5 minutes or until lightly toasted. Set aside to cool. Roughly chop.
- Step 2Preheat grill on high heat. Place capsicum, skin side up, on grill tray. Grill for 5 minutes or until skin is black and blistered. Transfer to a plastic bag. Twist opening to seal. Stand for 10 minutes. Remove skin and thinly slice capsicum.
- Step 3Spray both sides of zucchini with oil. Place on grill tray. Grill for 3 to 4 minutes each side or until light golden and tender.
- Step 4Meanwhile, bring stock to the boil in a saucepan over high heat. Place couscous in a large heatproof bowl. Add stock and orange juice. Stir with a fork to combine. Cover and stand for 5 minutes or until couscous has absorbed all liquid. Drizzle with oil. Stir with a fork to separate grains.
- Step 5Add pistachios, capsicum, zucchini, chicken, parsley and vinegar to couscous. Season with salt and pepper. Stir gently to combine. Serve.
Nutrition
3714 kj
Energy
35g
Fat Total
8g
Saturated Fat
80g
Protein
1445.86mg
Sodium
6g
Carbs (sugar)
57g
Carbs (total)
All nutrition values are per serve
Notes
Variation: This salad is great served as a side dish. Replace the chicken with 125g crumbled feta cheese and serve with barbecued chicken, lamb or fish.
- Author: Tracy Rutherford
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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