Chicken and spinach couscous salad

With feta and sundried tomatoes.
 
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Recipe from: 31 May 2016
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • 250
    g
    cous cous
  • 1
    cup
    boiling water
  • 1
    tsp
    salt
  • 1/2
    tsp
    cracked black pepper
  • 1
    clove garlic crushed
  • 1
    Tbs
    olive oil
  • Filling:
  • 1
    bunch Swiss chard blanched or pan fried
  • 1
    cup
    chopped sundried tomatoes
  • 1
    handful chopped parsley
  • 1
    handful chopped basil
  • 1
    cup
    toasted mixed seeds
  • 150
    g
    feta cheese
  • 2
    free range roasted chicken breasts shredded
Servings: Change Serving
 
 

Method

 

In a large bowl, mix the dry cous cous, salt, pepper, olive oil and garlic together, then add your boiling water and cover with a lid or heavy cloth to keep the steam in for 10 minutes. Don’t lift the lid before the 10 minutes or you will lose all your heat.

The couscous is cooked when all the boiling water has been soaked up and the texture is light and fluffy, use a fork to separate the grains. You can add an extra tablespoon of olive oil if the couscous is too dry.

Add your spinach, sundried tomatoes, and fresh herbs with the couscous, and blend well.

Remove your couscous mix from the bowl into your serving dish, Top it with the shredded roast chicken, toasted seeds, and feta cheese. Serve with fresh lemon wedges and extra rocket it you like.

Top tips:

I always make a little extra couscous, it keeps well in the fridge for up to 4 days. Get creative!

Tip: keep it vegan by replacing the free range chicken and feta with roasted aubergines and a dollop of hummus.

Recipe by Amanda Lewis.

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Read more on: spinach  |  recipe  |  chicken  |  couscous  |  salad
 

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