Possum’s Recipe Book

Chicken and Sun-Blushed Tomato with Couscous

Serves 2

1 tbsp fresh parsley
½ lemon
75g couscous
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

Method

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. 
Heat through.
Squeeze lemon juice over and serve.

Cooks note: This recipe can easily be doubled to serve 4. 

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