Sweet Chilli Chicken Israeli Couscous Salad

Dairy Free Feeds - 5

Ingredients:

300g Pumpkin (diced)

300g Orange Kumara (diced)

1 Red Onion (cut into wedges)

750g Chicken Thigh Fillets (skinless, roughly chopped)

4 tbsp Olive Oil

1 1/2 tsp Ground Cumin

1 1/2 tsp Smoked Paprika

1 1/4 cups Israeli Couscous

3 Garlic Cloves(crushed)

2.5 cups Water

5 tsp Chicken Stock Concentrate

150g Baby Spinach Leaves

1¼ tbsp Lemon Juice

1 handful Fresh Parsley (chopped)

5 tbsp Sliced Almonds (lightly toasted)

Dressing

1/4 cup sweet chilli sauce

1 tbsp curry powder

squeeze lemon juice

salt and pepper

Instructions:

Heat the oven to 200°C.

In a single layer in a roasting dish, toss the pumpkin, kumara and red onion with the chicken, a drizzle of olive oil, cumin, smoked paprika and a sprinkle of salt and pepper. Roast in the oven for 30 minutes until the vegetables have softened and starting to colour, and the chicken is cooked through.

In a large dry frying pan, toast the Israeli couscous in a little oil over a medium heat, stirring frequently, until it turns golden brown.

Add the garlic and cook for another minute until fragrant. Pour in the water and chicken stock, stir to combine and bring to a boil. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the couscous is tender and the liquid is absorbed.

In a large serving bowl, combine the couscous, chicken, roasted vegetables and baby spinach.

Mix dressing ingredients together and toss through the salad.

Garnish with parsley and toasted almonds.