Lemon Chicken Couscous Salad

Ingredients 0



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



You might also Like


24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.