Description
Nutrient-dense and low glycemic pearl couscous with salad and roast chicken.
Ingredients
Scale
For the couscous
- 200g pearl couscous
- 2 tablespoons steamed peas (optional)
- 2 teaspoon extra virgin olive oil
- 4 tablespoons chopped parsley
- 4 tablespoons chopped mint
- Salt and black pepper to taste
For the chicken
- 4 small chicken leg
- 1 chicken stock cube
- 1 medium shallot, finely chopped
- 1 large garlic clove, finely minced
- 1 tablespoon paprika
For the salad
- 200g mixed baby leaves
- 2 teaspoons extra virgin olive oil
- 200g cherry tomatoes, quartered
- 1 large cucumber, sliced then quartered
- Salt and black pepper, to taste
- 3 tablespoons toasted pumpkin seeds (optional)
Instructions
Add couscous to a large pan of boiling salted water. Cook the couscous for around 8 mins, then drain. Allow to cool, then toss with mint, parsley, peas if using extra virgin olive oil and black pepper, then set aside.
Put all the ingredients for the chicken into a large saucepan. Add about 400ml of water and cook on medium heat until the chicken is tender and all its liquid evaporates. Put the chicken on a baking tray lined with baking paper, then roast in the oven at 220C for 10 minutes just to brown.
Toss all the ingredients for the salad in a large bowl and set aside.
Serve couscous with baked chicken and salad. Enjoy!
Nutrition
- Serving Size: Per serving
- Calories: 606
- Sugar: 5.6g
- Sodium: 453mg
- Fat: 33.6g
- Saturated Fat: 8.7g
- Unsaturated Fat: 3.93
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6.4g
- Protein: 30.4g