RECIPE
BLISTERED TOMATO AND CHICKEN COUSCOUS SALAD
This is a super speedy but delicious salad , using fresh spring ingredients . The white balsamic vinegar is sweet and mild and gives loads of flavour to the roasted tomatoes .
Ingredients
( Serves 4 )
190g ( 1 cup ) couscous 1 lemon , rind finely grated 1 tbsp baby capers , drained 250ml ( 1 cup ) boiling water 1.5 tbsp extra virgin olive oil , plus extra to drizzle 400g mixed sweet grape tomatoes , halved 1.5 tbsp white balsamic vinegar , plus extra to drizzle 150g Danish feta , crumbled 1 cup small fresh basil leaves 60g baby rocket leaves 1 barbecue or roast chicken , skin removed , meat shredded
Directions
Step 1 Place the couscous , lemon rind and capers in a heatproof bowl . Juice half the lemon and add with the boiling water and 1 tsp of the oil to the couscous . Season . Cover and set aside for 5 minutes to absorb . Fluff with a fork .
Step 2 Meanwhile , preheat oven to high . Line a baking tray with foil . Place the tomato , cut-side up , on the prepared tray . Drizzle with the vinegar and remaining oil . Season well and cook for 5 minutes or until soft and lightly charred .
Step 3 Cut the remaining lemon half into 4 wedges . Add feta , basil , rocket , chicken and half the tomato , including any pan juices , to the couscous . Gently toss to combine . Divide among serving plates . Top with remaining tomato . Drizzle with extra vinegar and oil . Serve with lemon wedges .
Recipe adapted from https :// www . taste . com . au / recipes / blistered-tomato-chicken-couscous-salad / 535e5fcc-89c1-4d71-8a74-349aa4c315b6 ? r = healthy / lRVtceU5
Bonitas Member Magazine Issue 3 | 2021
43