Smoked chicken and summer vegetable couscous salad
- Place chicken stock in a saucepan and bring to the boil. Place couscous in a bowl, add crushed garlic and curry powder, pour over hot stock and stir to combine. Cover immediately with plastic wrap and leave for 10 minutes to steam and soften.
- Cook asparagus, peas and snow peas in salted, boiling water for 2 minutes. Plunge immediately into ice-cold water to cool, then drain well.
- Fluff up couscous with a fork, then combine with all the vegetables and sliced smoked chicken. Add chopped fresh mint, lemon zest and juice of a lemon, and drizzle with extra-virgin olive oil. Season with salt and pepper to taste and toss well.