Chicken Couscous Salad (Hot or Cold) |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
A complete meal all in one, which is delicious served hot or cold. It is essential the chicken is completely cooked before adding the other ingredients, as there is very little cooking time afterwards. Ingredients:
4 skinless chicken breasts, sliced into strips |
1 garlic clove, crushed |
1 teaspoon ground coriander |
1/4 teaspoon ground turmeric |
1 vegetable stock cube, dissolved in 14 fl.ozs. boiling water |
6 ounces couscous |
1 tablespoon chives, finely chopped |
1 tablespoon fresh basil, chopped |
4 tomatoes, skinned, seeded and diced |
1/2 cucumber, peeled and diced |
salt and freshly ground black pepper |
2/3 cup fresh orange juice |
2 teaspoons fresh ginger, chopped |
1 tablespoon white wine vinegar |
1 teaspoon dijon mustard |
Directions:
1. Mix together the dressing ingredients in a large bowl. Add the chicken and toss in the dressing, seasoning well with salt and black pepper.
2. Pre-heat a non-stick wok or deep non-stick saucepan. Using a slotted spoon, lift the chicken from the dressing and dry-fry it for 8-10 mins until completely sealed and cooked.
3. Add the garlic, coriander and turmeric and continue to cook for 2 minutes Add the broth and dressing and bring to the boil.
4. Gradually add the couscous, stirring well. Cover with a lid, remove from the heat and allow to stand for 1min.
5. Remove the lid and, using 2 forks, fluff up the couscous grains. Add the herbs, tomato and cucumber and mix well, seasoning to taste.
6. Pile into a serving dish and garnish with fresh basil and orange wedges.
|
|