Today’s lunch at BUX was a healthy one as most of the Buxers would say. I used this recipe below and added something more to the couscous, like chopped dried apricots, some raisins, chopped ripe mango’s, and a nice selection of toasted nuts like pine nuts and pistachios (without the shell) ;-).
Another addition was made to this dish, Greek yogurt with a hint of cinnamon (1/2 teaspoon to 4 tablespoons of yogurt)
This is how we did it: First you take the flatbread. Add yogurt all over. scatter with couscous, cover it with chicken and top it up with hummus…Mmm would our colleague Stevan say!
INGREDIENTS (plus the above if you would like)
1 teaspoon cumin
1 teaspoon sea salt flakes
1 tablespoon lemon juice
1 tablespoon olive oil
4 x 200g chicken breast fillets, trimmed
store-bought char-grilled capsicum / red peppers
yellow cherry tomatoes, halved
1 cup chopped flat-leaf parsley leaves
3 cups cooked couscous
store-bought hummus, to serve
Place the cumin, salt, lemon juice and olive oil in a bowl and mix to combine. Brush chicken with mixture. Heat a char-grill pan or barbecue over medium-high heat and cook the chicken for 6 minutes each side or until cooked through. Set aside and keep warm.
Place the capsicum, tomatoes, parsley and couscous in a bowl and mix to combine. Top couscous with the sliced chicken and serve with hummus. Serves 4.