Rainbow Couscous with Chicken
I’m always on the look out for easy, quick and healthy meals for my children and find I come back to our Rainbow Couscous time and time again. Its so versatile as its delicious warm for lunch or tea but equally good cold for a more-exciting-than-sandwiches lunchbox treat.
A selection of vegetables to roast. I like to try to introduce as many different colours as possible so we ‘eat a rainbow’ and have used in this recipe red onion, leeks, tomatoes, courgettes and peppers
Vegetable stock cube (you can get children’s stock cubes that have less salt in but if you’re worried just leave it out and make up the couscous with plain water)
Roast Chicken, sliced
Preheat your oven to 220C, prepare your vegetables and roast them in olive oil for 30-40 minutes.
Place your couscous in a large bowl with the stock cube. Pour over boiling water until it sits about 2cm above the couscous level. Put cling film over the bowl and leave it to soak up the water. After about 10 minutes fork through the couscous to break it up (you may wish to add a small amount of olive oil to help loosen any sticky couscous).
Mix the vegetables, roast chicken and couscous together and sprinkle as liberally as your little ones like with some chopped parsley.Back to Recipes