Ricotta Chicken With Roast Vegetable Couscous

• 3 1/2 ounces ricotta fresh
• 3 ounces sun dried tomatoes finely chopped
• 4 chicken breasts small, a horizontal pocket cut into each breast
• 1/2 cup vegetable oil
• 2 teaspoons dried thyme leaves
• 1 sweet potato small, thickly sliced
• 1 red bell pepper medium, sliced
• 3 ounces couscous
• 3 1/2 ounces pitted green olives
• 1/4 cup flat leaf parsley leaves fresh
• 1/2 cup lemon juice
• lemon wedges to serve

1. Preheat grill. Combine ricotta and tomatoes then stuff into chicken pockets. Secure with toothpicks. Rub chicken with 2 tbsp oil and thyme. Cook chicken over medium-high heat for 6-8 mins per side, or until cooked through. Cover with foil and let rest for 5 mins. Slice thickly.
2. Coat sweet potato and pepper in remaining oil. Season. Cook vegetables for 2-3 mins per side, or until cooked through.
3. Meanwhile, cover couscous with 1/2 cup boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Toss with vegetables, olives, parsley, remaining oil and lemon juice.
4. Serve couscous topped with chicken and lemon wedges on the side.

ricotta fresh, tomatoes, chicken breasts, vegetable oil, thyme, red bell pepper, couscous, green olives, flat leaf parsley, lemon juice, lemon wedges

Taken from www.yummly.com/recipe/Ricotta-Chicken-with-Roast-Vegetable-Couscous-1406220 (may not work)