Fen­nel roast chicken with couscous

Chinchilla News - - EASY EATING -

and smoked pa­prika. Place in a sec­ond bak­ing dish and bake for the last 45 min­utes, or un­til soft and golden. To make the dress­ing, com­bine all in­gre­di­ents in a jar and shake well. Bring a pot of salted wa­ter to the boil. Cook the parsnip for 8 min­utes. Add the cau­li­flower and cook for 4 min­utes to soften. Drain into a large bowl. Add the red pep­per, couscous and dress­ing and toss through. Place warm couscous salad on a plat­ter. Chop chicken into small pieces and place on top. Sprin­kle with pars­ley or co­rian­der. Serve with hot pota­toes.

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