Lemon Chicken Couscous Salad

A refreshingly zesty chicken salad
 



 
 
 
 

Method

 

Serves 4

Preparation Time 15 minutes, plus cooling time

Cooking Time 10 minutes

  • 3 to 4 chicken breast fillets
  • 30ml olive oil
  • 2 lemons
  • 250ml couscous
  • 1 punnet snow peas or mangetout, sliced
  • 250ml weak chicken stock
  • 1 yellow pepper, seeded and sliced
  • fresh mint, to serve

1 Halve the chicken fillets horizontally. Brush with olive oil and season. Heat a griddle pan over high heat and fry the chicken until browned on both sides. Slice and drizzle with the juice of one lemon. Set aside to cool. Slice half a lemon and grill it on the griddle pan.

2 Put the couscous in a bowl with the finely grated zest of half a lemon and the snow peas. Bring the stock to the boil in a small saucepan. Pour it over the couscous and cover. Leave to steam for five minutes. Fluff it with a fork and leave to cool.

3 Lightly mix the sliced chicken fillets and yellow pepper into the couscous. Sprinkle with fresh mint and serve with the grilled lemon slices.

Text and image: Ideas

 

 

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