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.

Recipe «Grape, chicken and pearl couscous salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.