This is a wonderful salad. Fresh herbs keep the salad light while the chicken and veggies make it hearty enough to serve as a main meal. Use as a side dish by omitting the chicken and adding chopped artichoke hearts.

Preparation & Cooking Time: 60 minutes

Serves: 4

You will need:

Lamb Brand Couscous 200g

Lamb Brand Chickpeas 100g

Lamb Brand Blanched Almonds 100g, roasted

Lamb Brand Blackcurrants 50g

Lamb Brand Basil ¼ tsp

Life Sun-dried Tomatoes 20g, chopped

Chicken breast 4 halves, skinless 

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Red Pepper ½ medium, cut into strips

Yellow Pepper ½ medium, cut into strips

Red Onion 1 large, sliced

Zucchini 1 medium, sliced

Carrot 1 medium, sliced

Garlic 4 cloves, crushed

Olive Oil 2 tbsp

Fresh Rosemary ½ tsp, finely chopped

All you have to do is:

Soak the chickpeas for a minimum of 5 hours or overnight, changing the water from time to time if possible. 

In a small pot cook chickpeas in boiling water till tender. Drain, let cool.

Preheat the oven to 200ºC.

Combine sun-dried tomatoes, peppers, zucchini, carrots, onion, garlic and oil in a bowl. Season with salt, pepper, basil and rosemary and toss with olive oil to coat. Set aside.

Place the chicken breasts on a roasting pan and roast for 15 minutes. Remove chicken from pan and spread vegetables on the same pan. Place chicken on top of vegetables and roast an additional 20 minutes or until the chicken is cooked through and vegetables are tender.

Prepare couscous as per packet instructions. Allow to cool and add roasted almonds, currants and chickpeas.

Serve chicken and veggies on a bed of couscous.