Chicken, olive and couscous salad
12
Points®
Total time: 20 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
This couscous, chicken and olive salad is quick, filling and full of flavour
Ingredients
Salt reduced chicken stock
⅓ cup(s), (80ml)
Dry couscous
⅓ cup(s), (65g)
Cooked skinless chicken breast
100 g, shredded
Rocket
1 cup(s), (30g)
Fresh lemon rind
2 tsp, finely grated
Pitted green olives
6 individual, chopped
Dried cranberries
1 tbs
Fresh red chilli
½ whole, seeded, thinly sliced
Balsamic dressing
1 tbs, fat-free
Instructions
1
Bring the stock to the boil in a saucepan over high heat. Remove from heat and stir in the couscous. Cover and set aside to stand for 3–5 minutes or until the liquid is absorbed. Use a fork to separate the grains.
2
Combine the couscous, chicken, rocket, lemon rind, olives, cranberries, chilli and dressing in a bowl.
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