Chicken and couscous salad
5
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Couscous is popular in Middle Eastern, African and Moroccan cuisine and is a good alternative to rice.
Ingredients
Chicken stock
½ cup(s), (125ml)
Dry couscous
65 g, (1/3 cup)
Green string beans
75 g, trimmed, cut diagonally into thirds
No added sugar orange juice
2 tsp
Olive oil
1 tsp
Cooked skinless chicken breast
100 g, shredded
Black olives, drained
20 g, (kalamata), quartered lengthways
Cherry tomatoes
8 individual, halved
Rocket
20 g
Instructions
1
Bring chicken stock to the boil in a small saucepan. Add couscous and beans. Stir, cover and turn off the heat. Allow couscous to stand for 5 minutes or until liquid is absorbed. Uncover and drizzle with juice and oil. Fluff with a fork to separate the grains. Cool to room temperature.
2
Serve couscous mixture topped with chicken, olives, tomato and rocket.
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