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Couscous, beetroot and chicken salad

NZ Woman's Weekly

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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.