Chicken With Couscous And Sweet Potato Recipe

ingredients

4 chicken breast fillets
2 cloves garlic, crushed
2 teaspoons olive oil
1/2 pound sweet potatoes, peeled and cut into cubes
1 red onion, cut into wedges
1 small red capsicum, seeded and sliced
2 3/4 cups couscous
5 1/2 cups chicken stock or water
1 can chickpeas, drained and rinsed
3 spring onions, finely chopped
2 tablespoons chopped fresh mint

Harissa Dressing
1/3 cup olive oil
2 tablespoons lime juice
2 teaspoons harissa
1 clove garlic, crushed

directions

Trim the chicken of any excess fat and sinew and brush with the combined garlic and oil. Cover and refrigerate.

Preheat the oven or barbecue to moderately hot 400 degrees F. Spread the sweet potato, onion and capsicum in a single layer in a baking dish and brush with a little olive oil. Bake for 45 minutes, stirring occasionally. Remove and keep warm.

For Harissa Dressing: Combine the dressing ingredients in a jar and shake well.

Place the couscous in a large bowl, boil the stock or water and then pour over. Allow to stand for 5 minutes, then stir in the chickpeas, spring onion and mint. Pour over half the dressing and stir until the mixture is an even color.

Preheat a lightly oiled chargrill pan or barbecue grill or flatplate. Add the chicken and cook for 4-5 minutes each side, or until tender.

Cut each fillet into slices. Pile the couscous onto plates, top with the sweet potato mixture and drizzle with the remaining dressing. Arrange the chicken slices on top.

nutrition data

Nutritional data has not been calculated yet.