Nectarine and prune couscous
(at time of publication)
- 2 small chicken breasts
- ¼ cup balsamic vinegar
- 1 tablespoon canola oil
- ½ red onion, diced
- 2 nectarines, roughly chopped
- 6-8 prunes, roughly chopped
- ½ cup couscous
- ¼ teaspoon salt
- ½ cup boiling water
1 Place chicken breasts between a plastic layer and roll with a rolling pin to tenderise. Season. Add 1 tablespoon balsamic vinegar. Set aside in fridge.
2 Heat a non-stick frying pan with oil and cook onion until softened. Add nectarines and prunes with remaining balsamic vinegar. Cook until softened.
3 Place couscous in a bowl with salt. Pour over boiling water. Cover and leave to stand for 5 minutes.
4 Remove fruit and onion mix from pan, leaving any juices. Add a little oil spray and cook chicken until lightly golden and cooked through.
5 Add fruit and onion mix to couscous and fluff with a fork. Divide between plates and serve topped with chicken and garnished with fresh herbs.
RUNNER-UP: 5pm panic category
HFG Reader Recipe Competition 2010
Julia Pilbrow, Tauranga
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 7g
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