What’s great about it
This is a great recipe for using up leftover veggies and recommended ingredients can easily be substituted for what you have in the fridge. With no added salt and sugar, this recipe is still packed with flavor from the herbs, spices and tangy homemade tzatziki.
Serves: 4 Prep time: 15 minutes Cook time: 25 minutes
Fruit and Veggies: 2 ½ serves per portion
1 zucchini, diced
1 red capsicum, diced
1 eggplant, diced
3 tablespoons olive oil
300g chicken breast, diced
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons dried oregano
1 medium onion, diced
1 cup couscous, large pearl
½ cup feta, reduced salt
1/2 cucumber, finely chopped
1 cup natural yoghurt, reduced fat
1 tablespoon lemon juice
PREHEAT oven to 180°C
ADD zucchini, capsicum and eggplant to large roasting pan and drizzle with olive oil. Roast in oven for 20 minutes.
HEAT half the oil over medium heat in large fry pan. Add chicken slices, half the garlic, cumin and oregano, stirring until chicken is cooked through. Remove from pan.
ADD remaining oil over medium heat in pan, add in onions and sauté for 2 minutes. Add in couscous and ½ cup of water. Reduce heat and cook for 5 minutes until water is absorbed. Use fork to fluff up couscous.
SQUEEZE juice from cucumber with hands.
ADD yoghurt, splash of oil, lemon juice and remaining garlic in small bowl and mix through cucumber.
LAYER couscous, vegetables and chicken in bowl. Drizzle tzatziki dressing and garnish with feta.
Recipe Courtesy of Lindsey Nash, Country Kitchens Team