Warm chicken, courgette & giant couscous salad
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A satisfying salad that’s full of summer flavours and sure to become a new favourite.
Ingredients
Wholewheat giant couscous, dry
250 g
Peas, fresh or frozen
100 g
Lemon Juice, Fresh
10 ml
Lemon
½ zest(s) of 1, plus wedges to serve
Olive Oil
2 teaspoon(s), extra virgin
Smooth Mustard
½ teaspoon(s), level, English
Courgette
3 medium, trimmed and cut into ribbons, discarding the seeds
Spring Onions
3 medium, trimmed and very finely sliced
Cherry Tomatoes
150 g, mixed colour, halved
Mint, Fresh
1 teaspoon(s), chopped, plus extra leaves to serve
Chicken breast, skinless, grilled
2 individual, medium, sliced
Instructions
1
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.
2
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.
3
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.
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