I am so in love with grilled veggies these days. I never really had it as I was growing up though. It is probably because my mom and gran always “cooked” their veggies until no recognition.
Carrots and mashed pumpkin and sweet potato where smothered in butter and sugar, green beans cooked with potato and mashed; also carrots, spinach and cabbage were made this way. Real boere veggies.
Don’t get me wrong – I still love my mom’s sweet pumpkin and mashed green beans now and then, but it kind of runs against the whole healthy & wholesome eating regime.
These days, veggies are steamed, blanched and stir fried to keep their freshness and crunch. My gran would probably complain that it is undercooked.
Grilled veggies are just such an easy way to “cook” veggies. It’s definitely healthier this way versus the butter and sugar way – and you can actually play around with a lot more flavors through adding spices and herbs.
So it is just fit to complement the new age veggies by serving it with delicious couscous and tender grilled chicken. This is a complete meal on its own – an easy, healthy and cheap dish that has two thumbs up in my books.
There are a good and a bad side to this dish of Chicken & Grilled Veg with Couscous. The good side is that it is relatively healthy and very wholesome. The bad thing: I had to finish it all on my own as hubby doesn’t eat veggies. What a delight, right?
| Prep Time | 10 min |
| Cook Time | 30 min |
| Servings | people |
- 15 ml olive oil
- 2 chicken breast fillets diced and seasoned with chicken spice
- 1 cup butternut chopped
- 1 cup sweet potato chopped
- 1 red onion peeled and quartered
- 2 zucchini chopped
- salt and black pepper to season
- drizzle olive oil
- 1 cup couscous uncooked
- 250 ml water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 tablespoons butter
- chives to garnish
Ingredients
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- First off, heat the oil in a saucepan and brown the chicken pieces. Season to taste and set aside.
- Add the vegetables to an oven proof roasting pan, drizzle with olive oil, season with salt and black pepper, cover and bake for 20 min. After 10min, remove the veggies and give it a good stir then back to the oven.
- After 20 minutes, test if the veggies are cooked through – they should be just cooked – remove the cover and back to the oven to grill for a further 5 – 10 minutes.
- Meanwhile, heat 250ml water and 1 tablespoon of oil and 1 teaspoon of salt in a small saucepan, bring to the boil, remove from heat and stir in the couscous.
- Allow to steep for about 2 minutes, add the butter, and cook over low heat for 2 minutes more while stirring with a fork to separate the grains.
- Add all three components to the meal into a dish; the chicken, veggies and couscous. Finally season with salt and pepper, and sprinkle with fresh chives.
