Denise says:
This is a really tasty way of making a little chicken go a long way or even using up the left over chicken from Friday night’s dinner. It is perfect for the busy house hold who all eat at different times as a ready meal can be made in advance and family members can help themselves when they want!
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 6
Ingredients:
4 cooked chicken breasts – skinned and boned1 red pepper - cut into quarters and deseeded
1 yellow pepper - cut into quarters and deseeded
1 butternut squash - skinned and cut in to small cubes
1 red onion - cut into large segments
225g (8 oz) fresh peas - depodded
225g (8 oz) fresh asparagus spears- cut into 2.5 cm (1&rdquo
lengths - cookedolive oil - to drizzle over vegetables
3 cloves of garlic - finely chopped
salt and freshly ground black pepper - to taste
350g (12 oz) cous cous
570 ml ( 1 pt.) hot vegetable stock
Dressing
4 tablespoons of olive oil
Zest and juice of 1 lime
3 tablespoons of fresh mint – finely chopped
Method
1)Pre –heat the oven to 200ºC/400ºF/Gas mark 6.2)Place the red and yellow peppers, butternut squash, and red onion in a roasting tin. Drizzle with olive oil, sprinkle over the chopped garlic and season well with salt and freshly ground black pepper.
3)Roast for 20 minutes, turn the vegetables and return to the oven for an additional 10 minutes.
4)Place the cous cous into a heat resistent bowl and then pour the hot stock over it. Cover with cling film and leave for 10 minutes so that the grains swell and puff up.
Set this aside. ( You can prepare this up to 4 hours in advance and refrigerate until ready to use.)
Chicken cous cous salad
4)Slice the cooked chicken and mix with the roasted vegetables, raw fresh peas, cooked asparagus and the cous cous.
5)Combine the dressing ingredients together and pour over the chicken cous cous salad.
The entire meal can be made up to 4 hours in advance and refrigerated. Remove from the refrigerator about 30 minutes before eating to allow it to return to room temperature.