
Couscous, beetroot and chicken salad

18
1 cup couscous 1 cup chicken stock Salt and freshly ground black pepper olive oil 500g skinless chicken breasts, thinly sliced 450g can baby beetroot, drained and quartered Juice of 1 lemon 1/4 cup fresh
Ingredients
1 cup | Chicken stock |
1 cup | Couscous |
2 cm | Olive oil |
1 to taste | Salt & freshly ground pepper |
500 g | Chicken breasts, skinless and thinly sliced |
450 g | Beetroot, baby, drained and quartered |
1 | Lemon, juice |
¼ cup | Mint leaves, fresh, torn |
Directions
- Place couscous in a bowl. Heat stock and then pour over couscous and stir briefly. Cover with plastic wrap and leave for 5 minutes to steam and soften. Fluff up couscous with a fork and season with salt and pepper.
- At the same time, season chicken with salt and pepper. Heat a nonstick frying pan, add a film of oil and pan fry chicken in batches for 2 to 3 minutes on each side to brown and cook through. Set aside to cool.
- Stir chicken and beetroot through couscous. Squeeze over lemon juice to dress salad and toss well. Serve garnished with mint.
Tip: A certain amount of good oil (like olive oil) is essential for a balanced diet. However, you can substantially reduce the amount of oil in any dressing and use herbs, citrus rind and spices to provide flavour instead of fat.
http://www.bite.co.nz/recipe/3316/Couscous-beetroot-and-chicken-salad/
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