Mediterranean Chicken And Couscous Salad - cooking recipe

Ingredients

4 chicken breast fillets, butterflied
200 g aubergines or 200 g eggplants, sliced
4 tomatoes, ripe, cut into halves
1 white onion, quartered
1 courgettes or 1 zucchini, cut in half lengthwise
30 ml olive oil
2 sprigs rosemary
3 tarragon leaves
2 garlic cloves, chopped
400 g couscous
500 ml chicken stock
1 lemon, juice and zest
1 pinch salt, to taste
1 pinch pepper, to taste

Preparation

In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
Roast in a pre-heated oven at 180\u00b0C/360F for about 12 minutes or until juices run clear.
Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
In a small stockpot, bring chicken stock to a boil.
Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
Fold in the lemon juice, zest, and chopped herbs.
Season with salt and pepper if needed.