The more colors in your dish, as long as they are naturally occurring, the more nutrients you will receive. Go ahead, taste the rainbow with this one… Seared chicken breast with roasted red pepper and mustard vinaigrette on a bed of Palestinian cous cous, swiss chard, and butternut squash.
Dressing: whole grain mustard, roasted bell peppers, lemon juice, olive oil, salt, pepper, and marjoram.
Cous cous: shallot, garlic, chili flake, olive oil, thyme, white wine, and chicken stock
AUTHOR: Alia Zaine
img source: http://panedolcealcioccolato.blogspot.it/2015/05/cous-cous-con-verdure-e-asparagi.html