Israeli couscous with roast chicken
( SERVES 4 )
Photo by Babiche Martens
Another useful staple to have in the cupboard is Israeli couscous, which is great served alongside a steaming casserole or as a base to a fresh and light chicken salad. Crunchy apples and cucumber with a yoghurt dressing are a beautiful combination. I used spinach from the garden, which has been growing in a pot all winter at the back door, with that real old-fashioned spinach flavour.
For the salad
|2||Chicken breasts, cooked|
|2 cups||Israeli couscous, cooked|
|¼ cup||Telegraph cucumber, chopped|
|1||Red apple, sliced thinly|
|2 Tbsp||Lemon juice|
|½ cup||Brazil nuts, roughly chopped|
|2 cups||Spinach leaves, shredded|
|½ cup||Chopped dill|
For the dressing
- Chop the chicken into bite-sized pieces and place into a large bowl. Add the couscous, cucumber, red apple, lemon juice, nuts, spinach and chopped dill.
- In a small bowl, combine the lemon juice, yoghurt, dill and honey.
- Drizzle over the salad before serving.