Tuesday 14 October 2014

Chilli Lime Chicken Couscous Salad

This is an easy Spring Salad.
 
A hearty couscous salad that is so simple to make.
 
INGREDIENTS
Serves 2
 
6 Chicken Tenderloins, cubed
1 Lime, rind finely grated and juice
1/2 Cup Couscous
1 Tbsp Butter
2 Tbsps Mint Leaves, finely chopped
1 Cup Rocket, roughly chopped
2 Tbsps Capers
4 Small Cornichons, chopped
1 Large Red Chilli, deseeded and thinly sliced
8 Mini Asparagus Spears, trimmed and cut in half lengths
Olive Oil Spray
Olive Oil
Salt
 
 
METHOD
 
Put the chicken into a shallow dish, add the lime rind and half the juice. Combine well. Cover and marinate.
 
Bring 1/2 cup of water, a splash of olive oil and pinch of salt to the boil. Remove from heat. Add couscous, cover and allow to stand for 3 to 4 minutes.
 
Heat a large non stick chargrill pan over a medium to high heat. Spray with Oil.
 
Cook chicken for 10 minutes or until golden brown on both sides and cooked through.
 
Add asparagus and cook further a further 5 minutes, turning occasionally. Cool slightly.
 
Add butter to the couscous and fluff with a fork until melted.
 
Add mint, rocket, capers, chilli and cornichons to couscous and gently fold together until evenly combined.
 
Add the chicken and asparagus. Toss with couscous salad. Drizzle over remaining lime juice to serve.
 
Season to your liking.
 
This salad is delicious served warm or cold.

Blueberry Power Smoothie

A smoothie is a great way to start the day.

 

This recipe has a host of "Superfoods" and lots of other great ingredients to put a spring in your step for the day ahead.

 
 
 
 
INGREDIENTS
Serves 2
 
1 Cup of Fresh or Frozen Blueberries
2/3 Cup of Fat Free Milk
1/2 Cup Firm Silken Tofu, drained
2 Tbsps of "Henry Jones & Co" Raspberry & Chia Seed Jam
1/2 Cup Low Fat Greek Yoghurt
 
METHOD
 
Combine all ingredients in a blender and blend until smooth.