Publications
Francois Oberholster
Prep Time: 25 minutes
Servings: 4
Cooking Time: 20 minutes
Ingredients
- 1 - medium-sized brinjal, thinly sliced
- 45ml - olive oil
- 2 - large chicken breasts, cubed
- 45ml - chutney
- 250ml - couscous
- - juice of 1 small lemon
- 30ml - sesame seeds, toasted
- - a large handful of baby spinach
- - a small handful of fresh coriander
- 125ml - full-fat yoghurt
- 7.5ml - mild curry powder
- 4 - pita breads, toasted
Method
To serve, halve the pitas and spoon the salad and yoghurt sauce into the pitas in layers.
1 Sprinkle the brinjal slices with about 15ml olive oil, salt and pepper and fry in a pan until golden brown and cooked through. Remove and then fry the chicken with an additional 15ml olive oil until golden brown. Season with salt and pepper, stir in the chutney and cook until sticky.
2 Place the couscous in a bowl with a tight-fitting lid and pour 250ml boiling water over it. Cover immediately and steam for about 5 minutes or until done (also check the instructions on the packet). Loosen the grains with a fork then season with lemon juice, salt and pepper, and mix with the brinjal slices, chicken, sesame seeds, spinach and coriander.
3 Mix the yoghurt and curry powder and add a pinch of salt and pepper to taste.
