A delicious lunch or easy midweek dinner.
1 cup roasted butternut
Salt and pepper
2 chicken breasts, sliced
1 onion, finely diced
1 cup couscous
Cucumber and/or gherkins
½ Feta round
1-2 fresh chillies (optional)
Toasted seeds – pumpkin, sesame, flax, sunflower (toast in a dry pan)
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.
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.
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.