Piri piri chicken with warm couscous salad
6
Points®
Total time: 1 hr 10 min • Prep: 25 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Piri piri sauce adds a hint of spice to this simple salad, while rainbow vegetables and chargrilled chicken make for a wholesome meal
Ingredients
Oil spray
1 x 3 second spray(s)
Carrot(s)
1 medium, cut into 2cm pieces
Butternut pumpkin
500 g, cut into 2cm pieces
Red capsicum
1 large, cut into 2cm pieces
Red onion
1 medium, cut into 12 wedges
Zucchini
2 medium, thickly sliced
Skinless chicken breast
2 large
Peri peri seasoning
2 tsp
Chicken stock
¾ cup(s)
Dry couscous
⅔ cup(s)
Olive oil
1 tbs
Lemon juice
1 tbs
Canned chickpeas, rinsed and drained
240 g, (1x400g can)
Fresh coriander
⅓ cup(s), chopped
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Spread carrot, pumpkin, capsicum, onion and zucchini on prepared tray and lightly spray with oil. Bake for 45 minutes or until tender and lightly browned. Cool to room temperature.
2
Meanwhile, cut chicken in half horizontally to make 4 flat pieces. Sprinkle seasoning over both sides of chicken and place on a plate. Cover loosely with plastic wrap and refrigerate until required.
3
Bring stock to the boil in a medium saucepan. Add couscous. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Drizzle with oil and juice and scrape with a fork to separate grains. Transfer couscous mixture to a large bowl. Add chickpeas and roasted vegetables and toss gently to combine.
4
Preheat a chargrill or barbecue over medium-high heat. Cook chicken for 2–3 minutes each side or until cooked through. Cut each piece of chicken into 4 slices. Divide couscous salad among plates and top with chicken. Sprinkle with coriander to serve.
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