Chicken, couscous and pea salad
The combination of chickpea, peppers, lemon and fetta means that this salad is full of fresh Mediterranean deliciousness!
Dry wholemeal couscous
¾ cup(s), (145g)
Cooked skinless chicken breast
400 g, shredded
Frozen green peas
1 cup(s), (120g)
Roasted capsicum, not in oil
150 g, drained, chopped
- Place couscous in a heatproof bowl. Add ¾ cup (180ml) boiling water, stirring. Cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains.
- Meanwhile, microwave baby peas for 1 minute or until just tender. Refresh under cold water and drain.
- Combine the couscous, peas, chicken breast, peppers, lemon juice and baby spinach leaves in a large bowl. Season.
SERVING SUGGESTION: Salad topped with 75g crumbled marinated feta.