Warm chicken and cous cous salad

Cooking Salads Warm chicken and cous cous salad

Warm chicken pieces and Greek yoghurt perfectly complement the cous cous in this tasty salad.

Lables: Fish free Shellfish free
  1. Place couscous in a large bowl. Add stock and allow to stand for 2 minutes or until all the liquid has been absorbed.
  2. Fluff with a fork and mix through chicken, semi-dried tomatoes, olives, feta and almonds.
  3. Arrange couscous mixture on serving plates with salad leaves (or baby rocket or baby spinach leaves) and drizzle with combined olive oil and lemon juice.

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2 cups couscous
2 cups hot chicken stock
1 hot, shredded barbecued chicken
1/3 cup semi-dried tomatoes, halved
1/2 cup pitted black olives
100g cubed feta
1/4 cup slivered almonds, toasted
100g salad leaves
1/4 cup olive oil
1 tbsp lemon juice

Adv

Autors
Preparation time
5
Cooking time
Difficulty
Easy
Serves
people
Method
Baking
Category
Salads
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