parallax background

Roasted Butternut, Chicken and Couscous Salad with Sundried Tomato Dressing

Tomato, Lentil and Barley Soup
June 1, 2017
Turkey and Avo Salad with Strawberry Slices
June 1, 2017
 

This couscous salad is one of my all time favorites. Its filling, tasty and the sundried tomato dressing is mouth watering. Choose whole-wheat couscous over regular couscous for additional fibre to the meal. For a gluten-free option substitute quinoa, millet or wheat free pasta for the couscous or for a wheat-free (but not gluten-free) option try pearled barley.

 

Ingredients:

  • 4 x 125g medium chicken breasts, grilled, baked or steamed, seasoned with lemon juice and mixed herbs
  • 1 Tbs. lemon juice
  • ½ tsp. mixed dried herbs or 2 tsp. chopped mixed herbs
  • 500g butternut, cut into large cubes
  • 250g green beans, sliced, steamed or microwaved
  • 1 Tbs. olive oil
  • 30ml coriander or fresh mint, chopped
  • 1½ cup low sodium chicken stock
  • 1 cup couscous

For the dressing:

  • 1 packet of sundried tomatoes in olive oil, finely chopped (and reserve the juice)
  • 1 Tbs. balsamic vinegar
  • 4 Tbs. red wine vinegar
  • 1 clove garlic, crushed
  • 2 Tbs. lemon juice
  • 1 tsp. brown sugar
  • herb salt and freshly ground black pepper

Method:

  1. Toss butternut in a little olive oil and roast at 180°C for 30 minutes until tender and lightly caramelized. Allow to cool once finished cooking.
  2. Lightly marinate the chicken breasts with lemon juice and herbs and bake at the same time as the butternut (or use steamed or grilled chicken breasts if preferred).
  3. Meanwhile, steam or microwave the green beans, until soft.
  4. Drain the beans and allow to cool.
  5. Pour the hot stock over the couscous, cover and allow to steam until the couscous has absorbed all the liquid, approximately 10 minutes. Uncover and fluff with a fork.
  6. Slice the cooked chicken breasts and mix with the butternut, green beans  and couscous in a large bowl.
  7. Toss with the dressing and garnish with the fresh coriander or mint.

Dressing:

  1. Chop the sundried tomatoes. Reserve the oil from the packet.
  2. Mix the oil from the packet of sundried tomatoes with the other ingredients and add the chopped sundried tomatoes.
  3. Adjust seasoning if necessary.

For variation in the dressing, try roasting cherry tomatoes with a little olive oil. Use them in place of (or together with) the sundried tomatoes.