Couscous with chicken, raisins & nectarine in a lemon vinaigrette
Recipes & Nutrition
Author: AdminPublished: 9 September 2015
Prep: 15 minsCook: 15 minsServes: 4
Perfect for outdoor dining, this dish balances citrus flavours with fruity sugars, while the high amount of vitamins and minerals make it a fresh and healthy mix of ingredients.
- 400g chicken
- 300g couscous
- 2 cucumbers
- 250g cherry tomatoes
- 2 nectarines
- 2 tbsp raisins
- 5 branches fresh mint
- 3 tbsp lemon juice
- 2 tbsp water
- 3 tbsp olive oil
- 1 tsp mustard
- Salt and pepper
Pour the lemon juice and water over the raisins in a small bowl and leave to soak.
Peel and dice the cucumber.
Wash and quarter the tomatoes.
Peel and dice the nectarines.
Wash and chop the mint leaves.
1. Cook the chicken on the grill.
2. Bring some water to the boil in a small cooking pan.
3. Pour the same amount of cooking water over the amount of couscous in a bowl. Put a topper on the bowl and leave it to soak for 5 minutes.
4. Take a fork and fluff the couscous with a tbsp of olive oil.
5. Meanwhile, prepare the vinaigrette. Take 1 tsp mustard and add 1 tbsp lemon juice. Stir with 3 tbsp olive oil. Adjust seasoning with water, salt and pepper.
Combine the chicken, the cucumber, the tomatoes and the raisins with the couscous and give it a slight stir. Add the pieces of nectarines and serve on the plates. Finish the presentation with the lemon vinaigrette and the chopped mint.
Chewing and swallowing problems
Prepare a sauce of vegetables with tomatoes and red pepper instead of using fresh vegetables.
Take a small saucepan and fry chopped onion in olive oil. Add carrots and celery, thyme and laurel. Add the tomatoes and the red pepper, leave the pan on a small fire. Mix with a stick blender until the right consistency.
- Energy 509.8 kcal / 2141.8 kJ
- Protein 31.3g
- Total fat 9.6g
- Saturated fat 1.55g
- Mono-unsaturated fat 0.5g
- Poly-unsaturated fat 0.3g
- Cholesterol 61.8mg
- Carbohydrates 74.5g
- Fibre 3.5g
Enjoy your fruits and vegetables! The health benefits associated with the intake of phytochemicals in fruits and vegetables leads to decreased functional decline associated with ageing and may slow the progression of Parkinson’s disease (Liu, 2003).