- Roast Chicken & Couscous Salad.jpg (55.95 KiB) Viewed 68 times
Takes: 15 minutes (plus standing time)
Serves: 2
No nutritional information available.
Ingredients
- 150g couscous
- ½ cucumber, thinly sliced or peeled into ribbons
- ½ red onion, thinly sliced
- 1 small carrot, thinly sliced into ribbons
- ½ x 400g can chickpeas, drained
- 4 spring onions, sliced on the diagonal
- 50g sugar snap peas, trimmed
- 2 tbsp freshly chopped corinader, plus extra leave to garnish
- Salt and freshly ground black pepper
- 2 x ready to eat roast chicken breasts
- 2 tbsp flaked almonds, toasted
- 4 tbsp ready-made Caesar dressing
Method
1. Put the couscous in a medium bowl and pour over 190ml of just-boiled water. Cover and stand for 5 minutes, then fluff up with a fork.
2. In a large bowl, combine the couscous, cucumber, red onion, carrot, chickpeas, most of the spring onion and the sugar snap peas. Add the chopped coriander. Season with salt and pepper.
3. Divide the salad between two plates. Cut each of the chicken breasts into thick slices, then carefully place on top of each salad. Scatter over the flaked almonds and remaining spring onions. Serve with the Caesar dressing, and lemon wedges on the side, if liked.
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