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Photo of Warm chicken and couscous salad by WW

Warm chicken and couscous salad

8
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Couscous is the base for this salad, inspired by the feasts of Northern Africa and the Middle East.

Ingredients

Pine nuts

1 tbs

Skinless chicken breast

500 g, (or tenderloins)

Moroccan seasoning

2 tsp

Chicken stock

1 cup(s), (250ml)

Dry couscous

1 cup(s), (200g)

Garlic

1 clove(s), crushed

Currants

2 tbs

Green shallot(s)

2 individual, thinly sliced

Plain or natural yoghurt, low-fat, no added sugar

1 tub(s), (200g)

Fresh mint

2 tbs, shredded

Fresh lemon rind

1 tsp, finely grated

Lemon juice

2 tbs

Fresh coriander

⅓ cup(s)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Place pine nuts on a baking tray and bake for 5 minutes or until toasted.
  2. Place chicken and seasoning in a medium bowl. Toss to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 2–3 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Rest chicken for 5 minutes before slicing thickly.
  3. Meanwhile, bring chicken stock to the boil in a medium saucepan. Place couscous in a heatproof bowl. Add chicken stock, garlic and currants. Stir, cover, then stand for 5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Spray a small non-stick frying pan with oil and heat over medium heat. Cook shallots, stirring, for 2 minutes. Stir the shallots into the couscous.
  4. Combine yogurt and mint in a small bowl. Set aside. Place couscous mixture in a large bowl. Add rind, juice, coriander, toasted pine nuts and chicken. Toss gently to combine. Serve couscous salad topped with mint yogurt.

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