I found a recipe "warm chicken & couscous salad in a magazine
and I was all set to follow it to a tee
until I decided to do it a little bit differnt and actually started cooking it.
It turned out amazing!! So delicious!
So I am going to try adn share the recipe even though I ended up using the concept but changing alot of the ingredients.
Warm Moroccan chicken, vegies and cous cous salad.
ingredients
2 chicken breast
Moroccan seasoning
Cherry tomatos
Mushrooms
1 red capsium
1/2 a zucchini
1/4 butternut pumpkin
(could also use sweet potato instead or aswell)
1 cup of couscous
1 cup of chicken or vegetable stock
(could use water too)
Oil
method
* preheat oven to 180-200o and add some oil to a roasting pan
Add cubed pumpkin, halved zucchini, capsicum cheeks and quartered red onion.
sprinkle with moroccan seasoning and roast for about 20 mins or until soft enough to eat.
* preheat oven to 180-200o and add some oil to a roasting pan
Add cubed pumpkin, halved zucchini, capsicum cheeks and quartered red onion.
sprinkle with moroccan seasoning and roast for about 20 mins or until soft enough to eat.
* place 1 cup if stock/water into a pot and add some moroccan seasoning
Bring to boil
take off heat and add 1 cup of couscous.
Cover and let stand for 2-3 minutes.
Once liquid has been absorbed transfer to a big bowl and use a fork to fluff up the cous cous.
* add a small amout of oil to pan and diced/sliced chicken.
sprinkle with moroccan seasoning
cook until chicken is cooked through
I also added a tiny bit of stock to create a little bit more juice.
Take off the heat and add quatered muchrooms and cherry tomatos
(they wont cook as such they will just heat through)
*once roasted vegies are cooked/soft cut up zucchini and capsicum into smaller pieces
and put all roasted vegies into bowl with couscous
add cooked chicken, tomatos and mushrooms and baby spinach into the same bowl as couscous and vegies
Stir well.
* add a small amout of oil to pan and diced/sliced chicken.
sprinkle with moroccan seasoning
cook until chicken is cooked through
I also added a tiny bit of stock to create a little bit more juice.
Take off the heat and add quatered muchrooms and cherry tomatos
(they wont cook as such they will just heat through)
*once roasted vegies are cooked/soft cut up zucchini and capsicum into smaller pieces
and put all roasted vegies into bowl with couscous
add cooked chicken, tomatos and mushrooms and baby spinach into the same bowl as couscous and vegies
Stir well.
*serve with a wedge of lemon and a drizzle of greek yoghurt.
It came out just divine! So refreshing and so yummy!
I just love when I find a recipe and I then turn it into something completley differnt and it actually turns better then I actually thought it would!
The best part is it's completly adapatable
You can use as little or as much seasoning as you like and add any kind of vegies that you or your family prefe.r Im sure sweet potato, squash and eggplant would be just fabulous in it too.
It will definatly be going onto my favourites list for the nights the boys arent home, for lunch or a really quick dinner once the boys are in bed.
Have you ever created your own recipe and have it turn out really yummy?
what was it?
