Barbecued chicken and couscous salad

Recipes / Salads

Combine barbecue chicken with couscous for a marvelous dinner idea without the fuss.

Recipe «Barbecued chicken and couscous salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup pistachio kernels, 2 red capsicums, quartered, deseeded, 2 green zucchini, cut into 1cm-thick slices, 2 yellow zucchini, cut into 1cm-thick slices, Olive oil cooking spray , 1 1/2 cups Massel chicken style liquid stock, 1 1/2 cups couscous, 1/2 cup orange juice , 1 tbsp extra-virgin olive oil, 1 barbecued chicken, flesh roughly chopped, 1 cup flat-leaf parsley leaves, roughly chopped, 1 tbsp red wine vinegar.

Ingredients:

  • 1/2 cup pistachio kernels 
  • 2 red capsicums, quartered, deseeded 
  • 2 green zucchini, cut into 1cm-thick slices 
  • 2 yellow zucchini, cut into 1cm-thick slices 
  • Olive oil cooking spray 
  • 1 1/2 cups Massel chicken style liquid stock 
  • 1 1/2 cups couscous 
  • 1/2 cup orange juice 
  • 1 tbsp extra-virgin olive oil 
  • 1 barbecued chicken, flesh roughly chopped 
  • 1 cup flat-leaf parsley leaves, roughly chopped 
  • 1 tbsp red wine vinegar 

Instructions

  1. Preheat oven to 180°C. Spread pistachios on an oven tray. Cook for 5 minutes or until lightly toasted. Set aside to cool. Roughly chop.
  2. Preheat grill on high heat. Place capsicum, skin side up, on grill tray. Grill for 5 minutes or until skin is black and blistered. Transfer to a plastic bag. Twist opening to seal. Stand for 10 minutes. Remove skin and thinly slice capsicum.
  3. Spray both sides of zucchini with oil. Place on grill tray. Grill for 3 to 4 minutes each side or until light golden and tender.
  4. Meanwhile, bring stock to the boil in a saucepan over high heat. Place couscous in a large heatproof bowl. Add stock and orange juice. Stir with a fork to combine. Cover and stand for 5 minutes or until couscous has absorbed all liquid. Drizzle with oil. Stir with a fork to separate grains.
  5. Add pistachios, capsicum, zucchini, chicken, parsley and vinegar to couscous. Season with salt and pepper. Stir gently to combine. Serve.