Spiced chicken, wholemeal couscous, fig and mint salad
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Moroccan inspired salad filled with cumin and paprika spiced chicken, sweet fresh figs, snow peas and loads of fresh mint and coriander leaves.
Ingredients
Skinless chicken breast
400 g, (Buy 2 x 200g)
Olive oil
1 tbs
Ground cumin
1 tsp
Ground paprika
1 tsp
Ground coriander
1 tsp
Dry wholemeal couscous
¾ cup(s), (150g)
Asparagus
1 bunch(es), cut into 5cm lengths
Snow peas
150 g, halved diagonally
Figs
4 medium, cut into wedges
Fresh mint
½ cup(s), (25g)
Fresh coriander
¼ cup(s), (15g)
Lime juice
¼ cup(s), (60ml)
Fresh red chilli
1 whole, deseeded, finely chopped
Caster sugar
1 tsp
Instructions
1
Place chicken, oil, cumin, paprika and ground coriander in a large bowl. Toss chicken in spice mixture to coat. Season with salt and pepper.
2
Heat a large non-stick frying pan over medium-high heat. Cook chicken for 5 minutes each side or until cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before coarsely shredding.
3
Meanwhile, place couscous in a large heatproof bowl. Pour over ¾ cup (185ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate the grains.
4
Cook asparagus and snow peas in a medium saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
5
Combine chicken, asparagus, snow peas, figs, mint and fresh coriander in a large bowl. Whisk juice, chilli and sugar in a jug until combined. Season with salt and pepper. Drizzle dressing over salad and toss to combine. Serve.
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