Chicken and couscous salad
½ cup(s), (125ml)
65 g, (1/3 cup)
75 g, trimmed, cut diagonally into thirds
Skinless chicken breast, baked or roasted
100 g, shredded
black olives, drained
20 g, (kalamata), quartered lengthways
8 individual, halved
- 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.
- Serve couscous mixture topped with chicken, olives, tomato and rocket.