Warm chicken and couscous salad
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Couscous is the base for this salad, inspired by the feasts of Northern Africa and the Middle East.
Ingredients
Pine nuts
1 tbs
Skinless chicken breast
500 g, (or tenderloins)
Moroccan seasoning
2 tsp
Chicken stock
1 cup(s), (250ml)
Dry couscous
1 cup(s), (200g)
Garlic
1 clove(s), crushed
Currants
2 tbs
Green shallot(s)
2 individual, thinly sliced
Plain or natural yoghurt, low-fat, no added sugar
1 tub(s), (200g)
Fresh mint
2 tbs, shredded
Fresh lemon rind
1 tsp, finely grated
Lemon juice
2 tbs
Fresh coriander
⅓ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Place pine nuts on a baking tray and bake for 5 minutes or until toasted.
2
Place chicken and seasoning in a medium bowl. Toss to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 2–3 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Rest chicken for 5 minutes before slicing thickly.
3
Meanwhile, bring chicken stock to the boil in a medium saucepan. Place couscous in a heatproof bowl. Add chicken stock, garlic and currants. Stir, cover, then stand for 5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Spray a small non-stick frying pan with oil and heat over medium heat. Cook shallots, stirring, for 2 minutes. Stir the shallots into the couscous.
4
Combine yogurt and mint in a small bowl. Set aside. Place couscous mixture in a large bowl. Add rind, juice, coriander, toasted pine nuts and chicken. Toss gently to combine. Serve couscous salad topped with mint yogurt.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.