Grilled Chicken And Couscous Salad With Roasted Tomatoes And Vegetable Puree Recipe

Grilled Chicken

Start by marinating the chicken breast in a mixture of olive oil, garlic, lemon juice, and your choice of herbs for at least 30 minutes. Grill over medium-high heat until fully cooked, achieving a nice char on the outside while keeping it juicy inside.

Couscous Preparation

Cook the couscous according to package instructions, typically involving boiling water or broth, adding the couscous, removing from heat, and letting it sit covered for about 5 minutes. Fluff with a fork before serving.

Side Salad

Toss mixed greens with a simple dressing of olive oil, lemon juice, salt, and pepper. Feel free to add any additional salad toppings like nuts, seeds, or cheese depending on preferences.

Roasted Tomatoes

Halve tomatoes and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and your choice of herbs. Roast in a preheated oven at 400°F until tender and caramelized.

Vegetable Puree/Mash

Roast the sweet potato or pumpkin until soft. Scoop out the flesh and puree in a blender until smooth. Season with salt, pepper, and a touch of nutmeg for added flavor.