Chicken and Sun-Blushed Tomato with Couscous
1 tbsp fresh parsley
90ml boiling water
50g green olives
1 brown onion – finely diced
100 g cherry tomatoes
1 sun-blushed tomato - roughly chopped
2 chicken breasts – cooked
Sea salt and pepper
Pre-heat oven to cook chicken breasts.
Place in baking paper and cook 15-20 mins.
Cut into strips when cooked.
Put couscous in glass bowl and pour boiling water over.
Fluff with fork.
Gently fry the onions, olives, tomatoes, sun-blushed tomatoes
and sweet potatoes.
Season with sea salt and pepper. Add chicken piece and couscous.
Squeeze lemon juice over and serve.
Cooks note: This recipe can easily be doubled to serve 4.