Easy Chicken Couscous Bowl

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs red onion
• 1pcs capsicum
• 1pcs carrot
• 1pcs lemon
• 5g Moroccan seasoning
• 300g free-range chicken breast fillet
• 150g couscous
• 50g red pesto
• 50g rocket leaves
• 15ml olive oil
• 20g butter
• 200ml boiling water
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Cut the onion into thin wedges. Thinly slice the capsicum. Halve the carrot lengthwise and thinly slice. Juice half the lemon*.
2. Step 2 — Prep chicken
   Combine the garlic, Moroccan seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the seasoned oil and turn to coat.
3. Step 3 — Make couscous
   Put the couscous and 20g chopped butter in a large heatproof bowl, pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Season with salt and pepper and fluff with a fork.
4. Step 4 — Cook vegetables
   Meanwhile, heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the onion, capsicum and carrot, stirring occasionally, for 10 mins or until softened.
5. Step 5 — Cook chicken
   While the vegetables are cooking, heat a separate medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-8 mins until golden and cooked through. Remove from the pan and rest for 3 mins.
6. Step 6 — Get ready to serve
   Combine the red pesto, lemon juice and 2 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Add the couscous, vegetables and rocket and stir to combine. Taste, then season with salt and pepper. Slice the chicken. Divide the couscous salad and chicken among plates and drizzle with any resting juices to serve.

Allergens

Milk, Sulphites, Gluten, Wheat, Almond