Friday, August 15, 2008

Ingredients for 4 servings
500 g chicken thighs, diced, skinless (marinate in 2 tablespoons canola oil and 1 teaspoon grated lemon rind)
1 cup water
1 cup couscous
1 eggplant, small
2 zucchinis, small
2 parsnips, small
1 capsicum, red
2 carrots, small
2 leeks, small
1 teaspoon coriander, ground
1 teaspoon cumin, ground
2 tablespoons canola oil
1 teaspoon chilli, ground
1/2 bunch parsley, flat-leaf

Boil water and pour over the couscous in a mixing bowl. Stir for 30 seconds and let stand, covered, for 5 minutes. With a fork, loosen the couscous to break up any large clumps.
When cool, gently rub the couscous between the palms of your hands to break up any small lumps.
Cut the eggplant, zucchinis, parsnips, red capsicums, carrots and leeks into a uniform 1cm dice. Place the diced vegetables in a large mixing bowl.
Sprinkle the coriander, cumin and chilli over the vegetables and mix in well. Add the canola oil and again mix well. Put the vegetables on a roasting tray and roast at 170 ºC for 15 minutes, stirring every 5 minutes.
Remove the vegetables from the oven and mix in with the couscous. Heat through in oven for 10 minutes.
Fry chicken in hot pan for 4 –5 minutes or until cooked and serve with the spiced vegetable couscous. Garnish with chopped parsley.

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