Native Chicken Pearl Cous Cous Salad

Serves  2
Preparation   15 mins
Cooking   20 mins
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Ingredients

  • 200g Lilydale Kakadu Plum and Aniseed Myrtle Drumstick fillets 
  • 150g pumpkin, deseeded, skin removed, chopped
  • 1 small sweet potato, peeled, chopped 
  • 2 tbsp olive oil
  • 1 tsp fresh thyme, chopped
  • 2 small red onion, cut into wedges
  • 1 zucchini, chopped
  • 125g cherry tomatoes
  • 2 cups Pearl couscous 
  • 3 cups Chicken stock 
  • 100g Baby spinach leaves, wilted
  • 1 tablespoon vegetable oil
  • Fresh micro herbs, to garnish

Dressing

  • 1/3 cup olive oil
  • Lemon juice ½ lemon and 1 tsp zest
  • 2 tspn Dijon mustard
  • 1 clove garlic, crushed
  • 2 tbspn apple cider vinegar

Method

  1. Preheat oven to 200C. Grease and line 2 baking trays. Drizzle the vegetables with oil and sprinkle thyme, salt and pepper. Turn the vegetables to coat well. Place onto trays, pumpkin and sweet potato one tray, the onion, tomatoes and zucchini on the second tray. Place pumpkin tray into the oven for 20-25 mins. Add the second tray to the oven after the first 10 mins. Turn the vegetables at halfway in order to cook evenly. Place back into the oven to finish cooking. Once cooked, remove from oven and set aside.
  2. Meanwhile, in a large saucepan, heat the chicken stock and pour the couscous into the hot chicken stock. Stir. Return to a boil, then cover and reduce heat to a simmer. stirring occasionally. Cook Once the stock is absorbed, about 20 mins, the couscous will be cooked. Remove from heat, stir through the baby spinach, transfer to a tray and cool. Combine the dressing ingredients in a small mixing bowl. Gently whisk with a fork to combine. Set aside.
  3. Once cool, stir through the dressing.
  4. In a medium fry pan, heat oil over medium heat. Add the chicken, cooking in batches until golden and cooked through. (are there packet instructions?) Cook according to packet instructions.
  5. To serve, place couscous onto the serving dish, layer the rest of the ingredients on the top. Add cooked chicken and garnish with micro herbs.