Chicken and couscous salad

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30 servings Prep: 10 mins, Cooking: 30 mins
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With a sundried tomato pesto sauce.


By Food24 November 03 2009
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Ingredients (10)

30.00 ml lemon juice
2.00 ml sea salt and freshly ground black pepper
4.00 chicken breast fillets — skinned, sliced
15.00 ml olive oil — light
160.00 ml stock — chicken
15.00 ml butter
10.00 ml lemon — zest only
80.00 ml pesto — sun-dried tomato
160.00 ml couscous
4.00 handfuls rocket
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Method:

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.



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