Chicken and lemon couscous salad

Cooking Salads Chicken and lemon couscous salad

With the crunch of nuts and the flavour of lemon, this tasty chicken and couscous salad is sure to please.

Lables: Diabetes friendly High protein Low carb Low sodium Low sugar Fish free Lactose free Shellfish free Soy free
  1. Place couscous in a large bowl. Stir in the lemon rind and juice, 1 cup (250ml) boiling water and 1 teaspoon sea salt. Cover with plastic wrap and stand for 5 minutes.
  2. Uncover and fluff the couscous with a fork. Add the remaining ingredients and toss until well combined. Season to taste with sea salt and freshly ground black pepper, then serve immediately.

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1 1/2 cups couscous
Finely grated rind and juice of 1 lemon
1 barbecued chicken, skin and bones discarded, meat chopped
3 spring onions with bulbs, thinly sliced into rounds
1/3 cup basil leaves, thinly sliced
1/3 cup mint leaves
6 brazil nuts, roughly chopped
1 tbsp white wine vinegar
1 tbsp olive oil

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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