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Chicken, olive and couscous salad

Chicken, olive and couscous salad

12
Points®
Total Time
20 min
Prep
10 min
Cook
5 min
Serves
1
Difficulty
Moderate
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.

Notes

TIP: To serve 4 use 1⅓ cups (330ml) chicken stock, 1⅓ cups (265g) couscous, 400g cooked skinless chicken, 120g rocket, 1 tbs lemon rind, 1 cup (160g) olives, ⅓ cup (45g) dried cranberries, 2 long red chillies and ⅓ cup (80ml) dressing.

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