Grape, chicken and pearl couscous salad

Cooking Salads Grape, chicken and pearl couscous salad

Stand-out this summer with a salad that is special enough for a healthy lunch or a fabulous addition to any barbecue.

Lables: Egg free Fish free Shellfish free Soy free
  1. Cook couscous in a saucepan of salted boiling water for 5-6 mins or until tender. Refresh under cold running water. Drain.
  2. Meanwhile, heat 1 tsp of the oil in a non-stick frying pan over medium heat. Sprinkle chicken with cumin and season with salt and pepper. Cook for 4 mins each side or until golden brown and cooked through. Transfer to a plate. Cover with foil. Set aside to cool.
  3. Coarsely shred the chicken. Place in a bowl with the couscous, celery and celery leaves, grapes, walnut and feta.
  4. Whisk lemon juice and remaining oil in a bowl. Season with salt and pepper. Drizzle over salad and toss to combine. Serve sprinkled with lemon zest.

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1 cup pearl couscous
2 tbs olive oil
4 x 120g Coles RSPCA Approved Chicken Breast Fillets
2 tsp ground cumin
1/2 bunch celery, yellow leaves reserved, thinly sliced diagonally
1 cup white grapes, halved
1 cup red grapes, halved
1/3 cup walnuts, toasted, coarsely chopped
100g reduced-fat feta, crumbled
1 lemon, zested, juiced

Adv

Autors
Preparation time
30
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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