Couscous, beetroot and chicken salad
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
- 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.