Warm chicken, courgette & giant couscous salad
Wholewheat Giant Couscous, dry
Peas, fresh or frozen
Lemon Juice, Fresh
½ zest(s) of 1, plus wedges to serve
2 teaspoons, extra virgin
½ teaspoons, level, English
3 medium, trimmed and cut into ribbons, discarding the seeds
3 medium, trimmed and very finely sliced
150 g, mixed colour, halved
1 teaspoons, chopped, plus extra leaves to serve
Chicken breast, skinless, grilled
2 individual, medium, sliced
- Bring a large pan of water to a boil. Add the couscous, then reduce to a simmer and cook for 6-8 minutes, adding the peas for the final minute. Drain, then put into a large bowl and season well.
- Meanwhile, make a dressing: mix most of the lemon zest and all the juice with the oil, mustard and a splash of cold water. Season to taste, then toss with the courgettes and leave to marinate for 5 minutes.
- Toss the couscous, peas, courgettes and dressing together with the spring onions, tomatoes and chopped mint. Divide between plates and serve topped with the chicken, extra mint leaves and remaining zest.