Saturday, March 19, 2016

Chicken, Roasted Veggies and Couscous

Dear Reader,

Due to my restrictive diet, I will not have the couscous with this meal, but I shan't make my problems yours. It's an easy way to cook because I just let the oven do the cooking. I had vegetables to get rid of before they got soggy and old, so I used bits that might not traditionally go together. You don't have to use the veggies I used. You can use any veggies you like, as long as you involve carrots, red bell peppers, green onions (or any onion you desire). The rest is up to you.

Chicken, Roasted Veggies and Couscous (Serves two)





Ingredients:

300g Chicken breasts
20g Coconut oil
0.5  Garlic Clove or 0.5tsp Garlic Powder

300g veggies:
Carrots
Red Bell Peppers
Onions
Zucchini
Asparagus
Cauliflower

1 tea cup couscous
1 pinch cumin seeds

Spices: 1tsp Garam masala, 1tsp paprika, 1tsp curry powder,

1. Chop veggies into rough pieces, add half the measure of spices and half of the oil to them on a roasting pan. Season with salt and pepper and put into the oven at 200 degrees celsius. Let the veggies roast for 10 minutes then turn them, making sure that they are all covered in oil as the oil always sinks to the bottom of the pan. Keep turning the veggies every 10 minutes for 30 minutes, so three times. Make sure that you do not burn the veggies please! :)

2. In a bowl, place 1 tea cup couscous and add a pinch of cumin seeds, salt and pepper. Then add 1 tea cup of boiling water to the couscous, cover with cling wrap, and leave the couscous to absorb all the water.

3. In a shallow pan, or any pan you have, add the rest of the oil on a medium heat. Fry the chicken until cooked.

Mix everything together and enjoy dinner, or lunch.

Bon Appetite.

Tanya.


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