Chicken and couscous salad

Name: Chicken and couscous salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Modern Australian
Ingredients: 0.5 cup(s) Chicken stock (125ml); 65 g Dry couscous (1/3 cup); 75 g Green string beans trimmed, cut diagonally into thirds; 2 tsp No added sugar orange juice; 1 tsp Olive oil; 100 g Cooked skinless chicken breast shredded; 20 g Black olives, drained (kalamata), quartered lengthways; 8 individual Cherry tomatoes halved; 20 g Rocket

Points®

Total Time

20 min

Prep

15 min

Cook

5 min

Serves

Difficulty

Easy

Couscous is popular in Middle Eastern, African and Moroccan cuisine and is a good alternative to rice.

Ingredients

Chicken stock

½ cup(s), (125ml)

Dry couscous

65 g, (1/3 cup)

Green string beans

75 g, trimmed, cut diagonally into thirds

No added sugar orange juice

2 tsp

Olive oil

1 tsp

Cooked skinless chicken breast

100 g, shredded

Black olives, drained

20 g, (kalamata), quartered lengthways

Cherry tomatoes

8 individual, halved

Rocket

20 g

Instructions

Bring chicken stock to the boil in a small saucepan. Add couscous and beans. Stir, cover and turn off the heat. Allow couscous to stand for 5 minutes or until liquid is absorbed. Uncover and drizzle with juice and oil. Fluff with a fork to separate the grains. Cool to room temperature.
Serve couscous mixture topped with chicken, olives, tomato and rocket.

Notes

TIP: Divide couscous mixture between 2 airtight containers at the end of Step 1 and top with chicken, olives, tomato and rocket. Seal and refrigerate until lunch time.

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Chicken and couscous salad

Ingredients

Instructions

Notes

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