I’m feeling awfully pleased with myself 😛 Since I had some leftover basil in the fridge, I decided a nicely seared Tomato-Basil Chicken would be good, simmered lightly to infuse the herbs and veggie flavours into the chicken. I opted for chicken thighs, which was the right choice as they were so juicy and tender.. chicken breasts may have gotten a bit tough when simmered. It was really tasty with a bit of a spicy kick and a lovely herby flavour.

Decided to also make a Mediterranean Cous Cous with Vegetables to go with the chicken. My 2nd time making cous cous.. the 1st time was a disaster as I found it just too plain and completely boring. This time, decided I’ll just wing it and try my luck and making it more interesting. The vegetables gave the cous cous a lovely mild flavour and baking it all meant the flavour really soaked into the cous cous. IT WAS YUM!!!! I’m a convert to cous cous now.. I love the stuff. Next time I’ll cook it in another way that I’ll dream up, and see if that works 😛

Mediterranean Cous Cous with Vegetables (before being baked)

Tomato-Basil Chicken with Mediterranean Cous Cous

Chris declared it was “one of the best homecooked meals”.. and it only took about 30 mins all up, not too bad considering it was pretty much cooking 2 separate dishes. I reckon this dish is great to serve if you’re entertaining, as it’s not too messy to make and doesn’t take long to cook.. and it looks pretty for your guests 😛

Tomato-Basil Chicken with Mediterranean Cous Cous (serves 2)

TOMATO-BASIL CHICKEN:
4 chicken thighs
olive oil
1 clove garlic, mashed
1/2 onion, finely chopped
1/2 punnet cherry tomatoes, chopped
fresh basil, chopped
2 tsp tabasco sauce
2 small red chillies, chopped

1) Sear chicken for 2-3mins on each side in olive oil on medium heat ’til brown. Remove and set aside.
2) Sautee onion and garlic in olive oil.
3) Add chicken, cherry tomatoes, basil, tabasco, chillies, salt/pepper. Add 1 tbsp hot water.
4) Reduce heat and cover to cook for 5 mins, stirring every minute.

MEDITERRANEAN COUS COUS:
100g cous cous, cooked
olive oil
1 clove garlic, mashed
1/2 onion, finely chopped
1/2 red capsicum, finely chopped
1/2 tbsp butter
1/2 punnet cherry tomatoes, chopped
fresh basil, chopped
parmesan cheese, crumbled

1) Pre-heat oven to 175c
2) Cook garlic, onion and capsicum in olive oil
3) Mix cooked cous cous with vegetables, cherry tomatoes, basil and butter. Add salt/pepper.
4) Bake 20mins, then sprinkle with Parmesan