Chargrilled chicken w lemon couscour & black olive salsa
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 369.8
- Total Fat: 6.1 g
- Cholesterol: 69.6 mg
- Sodium: 428.4 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 3.2 g
- Protein: 33.6 g
View full nutritional breakdown of Chargrilled chicken w lemon couscour & black olive salsa calories by ingredient
Introduction
Modified from Cuisine Modified from CuisineNumber of Servings: 4
Ingredients
-
2 carrots, peeled, very thinly sliced
1 tsp olive oil
1 cup couscous
Zest & juice of 1 lemon
2 Tbl currants
3 spring onions, finely chopped
2/3 cup pitted Kalamata olives, chopped
1 small red chillie, deseeded, finely chopped
1 clove garlic, crushed
2 Tbl finely chopped parsley
2 Tble finely chopped coriander
2 Tbl finely chopped min
1 Tbl lemon juice
1 tsp olive oil
480g chicken breasts
1 Tbl za'atar
Olive oil spray
Green salad to serve
Directions
Preheat the oven to 200C. Toss the carrots with the oil then season with salt and freshly ground black pepper. Place on an oven tray and roast for 25 mintues, turning one, until tender and lightly browned.
Put the couscous in a bowl. Pour over 1 cup of hot water and cover with cling film. Set aside for 10 minutes until the water has been absorbed. Fluff with a fork then stir in the carrots and remaining ingredients.
Combine all the salsa ingredients then taste and season.
Rub the chicken with za'atar, oil and cook on a chargrilled plate or non-stick frypan. Let stand for 4-5 minutes then slice & serve on the couscous topped with salsa.
Put the couscous in a bowl. Pour over 1 cup of hot water and cover with cling film. Set aside for 10 minutes until the water has been absorbed. Fluff with a fork then stir in the carrots and remaining ingredients.
Combine all the salsa ingredients then taste and season.
Rub the chicken with za'atar, oil and cook on a chargrilled plate or non-stick frypan. Let stand for 4-5 minutes then slice & serve on the couscous topped with salsa.