Salmon with Lentils

Directions for: Chicken Zucchini Couscous with Cheddar

Ingredients

Chicken Zucchini Couscous with

1 cup (250 mL) couscous

1 Tbsp (15 mL) olive oil

2 boneless skinless chicken breasts (or 4 chicken thighs), cut into 1 1/2-inch (3 cm) pieces

3 green onions (white and green parts separated), chopped

1 small zucchini, chopped

1 clove garlic, minced

1 cup (250 mL) diced Black Diamond Medium Cheddar Cheese (about 4 oz/125 g)

cup (125 mL) chopped dried apricots

cup (75 mL) toasted sliced almonds

cup (60 mL) chopped fresh parsley

Dressing

3 Tbsp (45 mL) lemon juice

2 Tbsp (30 mL) olive oil

tsp (2 mL) each salt and dried mint

tsp (1 mL) cayenne pepper

Directions

Chicken Zucchini Couscous with

1. In a large heatproof bowl, pour 1 cup (250 mL) boiling water over couscous; stir, cover and let stand until liquid is absorbed, about 5 minutes. Fluff with a fork, let cool.

2. In a skillet, heat oil over medium-high heat; fry chicken, stirring often, until cooked through and no longer pink, about 5 minutes. Using slotted spoon, transfer to bowl with couscous. In same pan, fry white parts of onion, the zucchini and garlic, stirring often, until golden, about 3 minutes. Scrape into bowl with couscous.

Dressing

1. In a small bowl, whisk lemon juice, oil, salt, mint and cayenne pepper. Pour over couscous; add cheese, apricots, almonds, parsley and green parts of onion, stirring gently to combine. Enjoy right away or serve chilled.

2. Tip: Dried cranberries can replace apricots. Fresh mint can replace dried mint use about 2 tbsp (30 mL) chopped.

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