Chicken couscous salad

Recipe from: 12/1/2000 12:00:00 AM
Ingredients 14
Servings 4
Time 20 min

Ingredients

  • 100
    g
    margarine for frying
  • 1
    clove garlic, crushed
  • 2
    ml
    ground cumin
  • 1
    ml
    ground turmeric
  • 4
    chicken breast fillets, sliced into strips
  • 45
    ml
    freshly chopped mint
  • 45
    ml
    freshly chopped parsley
  • 1
    red onion, chopped
  • 2
    carrots, peeled and cut into julienne strips
  • 100
    g
    mangetout, halved
  • 500
    ml
    chicken stock
  • 250
    g
    couscous
  • 1
    small lemon (zest and juice)
  • 250
    g
    cherry tomatoes, quartered
 

Method

5 min
 
Sauté garlic in 40 g margarine for 30 seconds, then add cumin and turmeric. With heat on high, add chicken strips and stir-fry for about 2 minutes until just cooked. Mix in 10 ml each of mint and parsley, then set aside. Sauté the onion, carrot and mangetout in 30 g margarine for 1 minute, add chicken stock and bring to boil. Add couscous and stir, then remove from the heat and cover. Allow to stand for 5 minutes, then stir in remaining margarine, herbs, lemon zest and juice and tomatoes. Season to taste. Serve warm, topped with the chicken pieces, or mix chicken pieces into the couscous mixture and serve cold. Serves 4-6.
 

Read more on: poultry
 

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