Chicken and couscous salad

Recipe from: 10/20/2005 12:00:00 AM
chicken salad

Ingredients 10
Servings
Time 00:05
  • 30
    ml
    lemon juice
  • 15
    ml
    butter
  • 15
    ml
    light olive oil
  • 2
    ml
    salt and freshly ground black pepper
  • 160
    ml
    couscous
  • 80
    ml
    sun-dried tomato pesto
  • 4
    handfuls
    rocket
  • 160
    ml
    chicken stock
  • 4
    skinned chicken breast fillets, cut into strips
  • 10
    ml
    finely grated lemon rind
 

Method

00:25
 
Bring the stock to the boil in a sauce-pan and stir in the butter, couscous and lemon rind. Remove from the heat, cover and leave to stand for 5 minutes. Stir the couscous with a fork from time to time to separate the grains. Season the chicken with salt and pepper.

Heat the oil in a large frying pan and stir-fry batches of the chicken on all sides until browned and cooked. Blend the pesto and lemon juice in a large mixing bowl and stir in the chicken.

Spoon the couscous onto plates, spoon the chicken mixture on top and serve with the rocket. Alternatively, mix the couscous, chicken and rocket lightly and serve in a large bowl.

 

Read more on: stir-fry
 

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