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A delicious lunch or easy midweek dinner.

Ingredients
1 cup roasted butternut
Fresh rosemary
Salt and pepper
Olive oil
2 chicken breasts, sliced
Chicken spice
1 onion, finely diced
1 cup couscous
1 avocado
Cherry tomatoes
Cucumber and/or gherkins
½ Feta round
1-2 fresh chillies (optional)
Toasted seeds – pumpkin, sesame, flax, sunflower (toast in a dry pan)
Lemon juice

Method
Roasted butternut:
Peel and cut a butternut into small cubes. Add to a baking tray together with a few sprigs of fresh rosemary, seasoning and a splash of olive oil. Roast in a preheated oven at 180°C until cooked through and slightly caramelised.

Chicken:
Add the onions to a pan on a medium heat. Season the chicken with salt and pepper and chicken spice and add to the onions.

Salad:
Prepare the couscous according to the instructions on the pack. Add roasted butternut, chicken and onion mixture, avocado, cherry tomatoes, cucumber/gherkins, feta and chilli to the couscous. Mix and sprinkle with toasted seeds, fresh herbs and a drizzle of lemon juice.

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