Ricotta Chicken With Roast Vegetable Couscous - cooking recipe

Ingredients

3.5 oz fresh ricotta
3 oz sun-dried tomatoes, finely chopped
4 None small chicken breasts, a horizontal pocket cut into each breast
1/2 cup vegetable or olive oil
2 tsp dried thyme leaves
1 None small sweet potato, thickly sliced
1 None medium red bell pepper, sliced
3 oz couscous
3.5 oz pitted green olives
1/4 cup fresh flat-leaf parsley leaves
1/2 cup lemon juice
None None lemon wedges, to serve

Preparation

Preheat grill. Combine ricotta and tomatoes then stuff into chicken pockets. Secure with toothpicks. Rub chicken with 2 tbsp oil and thyme. Cook chicken over medium-high heat for 6-8 mins per side, or until cooked through. Cover with foil and let rest for 5 mins. Slice thickly.
Coat sweet potato and pepper in remaining oil. Season. Cook vegetables for 2-3 mins per side, or until cooked through.
Meanwhile, cover couscous with 1/2 cup boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Toss with vegetables, olives, parsley, remaining oil and lemon juice.
Serve couscous topped with chicken and lemon wedges on the side.