In the summer, prepare the couscous and the roasted pepper mayonnaise in the kitchen, then head outside to the barbecue. When it's too cold, grill the chicken on an indoor grill or grill pan.
- Portion size 4 servings
- Credits : Everyday Favourites: 2005
Ingredients
Red Pepper Mayonnaise:
Method
In saucepan, bring 1/2 cup (125 mL) water and pinch of the salt to boil. Remove from heat and stir in couscous; cover and let stand for 5 minutes. Fluff with fork. Stir in parsley.
Red Pepper Mayonnaise:
Meanwhile, in food processor, whirl red pepper with mayonnaise until smooth; stir in garlic and cayenne pepper. Set aside.
Sprinkle chicken with pepper and half of the remaining salt. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 12 minutes. Remove to cutting board; cut into 1/4-inch (5 mm) thick slices.
Meanwhile, diagonally cut zucchini into 1/4-inch (5 mm) thick slices; brush with oil and sprinkle with remaining salt. Grill over medium-high heat, turning once, until translucent and grill-marked, about 4 minutes.
Cut tortillas in half; spread each half with red pepper mayonnaise. Layer couscous, chicken, zucchini and sprouts down centre. Roll up sides to form cone; secure bottom with waxed paper or long toothpicks.
Nutritional facts <b>Per serving:</b> about
- Sodium 749 mg
- Protein 27 g
- Calories 344.0
- Total fat 8 g
- Cholesterol 55 mg
- Saturated fat 1 g
- Total carbohydrate 50 g
%RDI
- Iron 19.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 45.0
