Smokey Eggplant Salad, Chicken & Mint Couscous
with Roasted Almonds & Garlic Yoghurt Dressing
Tonight’s salad is hearty and flavourful, with fluffy couscous, roasted eggplant and mint all tossed together. We’ll mix up a garlicky yoghurt dressing as well for extra pizzazz - drizzle it all over for an extra touch of creamy tartness and sprinkle over some almonds for that much-needed crunch!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Vegetable Stock Powder
1
Tomato
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Mint
1
Eggplant
2
Garlic
1
Lemon
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
2
Radish
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1 packet
Roasted almonds
(Contains: Almond; )
320 g
Chicken Breast
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut eggplant into 1cm chunks. • Place on a lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• While the eggplant is cooking, finely chop garlic. Thinly slice radish. Slice tomato and lemon into wedges. Pick and finely chop mint leaves. Cut chicken breast into 2cm chunks. • To a small microwave-safe bowl, add garlic and a drizzle of olive oil and microwave in 10 second bursts, until fragrant. • To a large bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • In a small bowl, combine mint, Greek-style yoghurt and a splash of water. Season to taste and set aside. • When the eggplant is done, add the honey and toss to combine. • To the couscous, add garlic oil, radish, tomato, mixed salad leaves and a squeeze of lemon juice. Toss to combine and season to taste.
• Divide couscous between bowls. • Top with smokey roast eggplant and chicken. • Drizzle over mint yoghurt dressing. Garnish with slivered almonds. Serve with any remaining lemon wedges. Enjoy!
