Nectarine and prune couscous

Serves: 2

Time to make: 25 mins

Ingredients

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

Instructions

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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)

Calories 476 cal

Kilojoules 1990 kJ

Protein 42 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 22 g

Dietary fibre 7 g

Sodium 100 mg

Calcium 60 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.