Gis' a Cous Cous Moving Week Meals
We're in! We are finally in to our new home and thank sweet goodness for that. It was a busy week, with lots of to'ing and fro'ing, sweating, juggling (boxes and schedules) as well as more late nights than I care to remember..but boy was it worth it. Amidst all of the chaos, however, this dinner was a shining light of much needed sustenance and deliciousness. Following a few days of skipped meals and "let's use up all of the random scraps from the back of our cupboards" style dinners - this was heaven in a bowl. The tomato cous cous element is a slightly adapted recipe from one of my all time favourite books Plenty, by the ever inspirational Yotam Ottolenghi. Give it a go - I hope you like it.
Serves 2 (with leftovers) // Prep time: 15 mins // Cook time: 30 mins
3 x chicken breasts, diced
1 x courgette, cut into thick slices
1 x yellow pepper, cut into wedges
1 x red pepper, cut into wedges
1 x red onion, cut in wedges
1 x 225g pack of halloumi, cut into generous diced chunks
1 x lemon
3 x beef tomatoes, quartered
Handful vine / pomodoro tomatoes, quartered
Handful of yellow cherry tomatoes, halved
1 x cup of cous cous to 2 x cups of water
1 x clove of garlic, minced
Splash of extra virgin olive oil
Sprinkle of soft brown sugar
Sea salt flakes & pepper
250g Greek yoghurt
1/4 cucumber, coarsely grated
1 x garlic clove, minced
Handful of fresh mint, finely chopped
Squeeze of lemon juice
- Preheat the oven to 180C and place the quartered beef tomatoes onto a lined baking tray. Sprinkle with the soft brown sugar (approx. 1 x tsp), drizzle with the balsamic vinegar and season with sea salt flakes and pepper.
- Meanwhile load the chicken chunks, halloumi and cut vegetables onto bbq skewers and place on a separate foil lined baking tray. Season with sea salt & pepper, the juice of 1 x lemon and a generous sprinkle of dried oregano.
- Place chicken kebab skewers onto the top shelf of the oven and bake until cooked through (approx 25-30 mins), turning once.
- After 10 mins of cooking time, add the prepared beef tomatoes to the oven on the bottom shelf and leave for 10-15 minutes. After this time add the yellow cherry tomatoes to the same roasting tray for the remaining cooking time.
- Whilst the chicken and tomatoes are doing their thing in the oven prepare the cous cos. Place the cup of cous cous into a lidded bowl or pan and drizzle with olive oil and season with sea salt, before adding the 2 x cups of boiling water. Give it a stir and place the lid on the pan/bowl and leave for 12-15 minutes to steam.
- To make the tzatziki simply combine the yogurt, chopped mint, garlic clove, salt and lemon juice in a small bowl and taste. Adjust seasoning as required and keep cool until ready to be served.
- Once the tomatoes are roasted to perfection (approx 25 mins) remove from the oven and set aside to cool.
- Fluff up the cous cous and add the two types of roasted tomatoes, fresh halved cherry tomatoes, the garlic clove, a glug of olive oil and a generous squeeze of lemon juice. Spoon into two bowls.
- Remove the chicken skewers from the oven and glide the cooked meat and veggies off of the skewers into the bowls (on top of the cous cous).
- Top with the gorgeous homemade tzatziki and some torn fresh mint.
- Best enjoyed with a chilled glass of Pinot Grigio or rose and your feet up.