Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 35 Active Time: 0 : 35
US/Metric: [convert to metric]
Ingredients
-- Yoghurt Pesto --
-- For the Chicken --
-- For the Couscous Salad --
Preparation
Oven Temperature: 200C
1. YOGHURT PESTO - mix all the ingrdients together. Season as desired. Reserve.
2. CHICKEN - Mix oil, paprika, garlic, cumin & tumeric together. Season well with salt & pepper. Rub all over chicken breats. Brown the chicken in a frying pan & then place in oven for 20 minutes or until chicken is cooked. Remove from oven, rest for 4-5 minutes and slice.
3. FOR THE COUSCOUS - Put couscous in a heatproof bowl with enough boiling water to cover. Mix well, cover with foil for 20 minutes, uncover & fluff up with a fork. Put the couscous & remaining ingredients into a large bowl & mix well.
4. TO SERVE - Serve chicken on the couscous with the yoghurt pesto on the side.
