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Mediterranean Simply Chicken and Couscous Salad


Mediterranean Simply Chicken and Couscous Salad
Recipe: Daleen van der Merwe
Serves: 6
Preparation: 15 minutes
Cooking: 12--14 minutes
Total Time: 15 minutes
1 cup water
1 cup instant couscous
½ tsp salt
2 Tbsp olive oil
2 Simply Chicken Steaklets (200 g) 
½ cup diced Roma tomato
½ cup diced English cucumber, seeds removed
½ cup diced red bell pepper
½ cup canned chickpeas, drained and rinsed
½ red onion, finely chopped
½ cup kalamata olives, pitted and sliced
50 g Feta cheese, broken in small pieces
1 tsp chopped parsley
1 tsp chopped mint
1 tsp chopped basil
¼ tsp dried oregano
Lemon Dressing
1 tsp lemon zest
2 Tbsp lemon juice
1 Tbsp red wine vinegar
¼ tsp kosher salt
¼ tsp black pepper
3 Tbsp  olive oil
Preheat the oven to 200 °C. Grease a baking tray.
Bring the water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
Let couscous stand until tender, 5 minutes and then fluff with a fork and let cool. 
In the meantime, bake the the chicken steaklets, on the baking tray, in the oven for 12—14 minutes. Cut the chicken in 1,5-cm pieces.
Combine the couscous, chicken pieces, tomatoes, cucumber, bell pepper, chickpeas, red onion, olives, feta cheese, parsley, mint, basil, and oregano in a medium bowl.
Lemon Dressing
Whisk together the lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
Pour dressing over the couscous salad, stir to combine.

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