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    Warm chicken & courgette salad

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    Warm chicken & courgette salad

    This hearty salad is on the table in just 20 minutes. Simply double the quantities if cooking for two

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 1


    50g giant wholewheat couscous
    1 courgette, thickly sliced
    1 chicken breast, sliced into 2cm strips
    1 tbsp extra virgin olive oil
    ¼ tsp pink peppercorns
    1 small preserved lemon, flesh removed, skin finely chopped
    1 small clove garlic, crushed
    1 tsp Essential White Wine Vinegar
    1 shallot, finely chopped
    3-4 sprigs mint, leaves only, torn


    1. Cook the couscous according to pack instructions; drain. While it’s cooking, heat a griddle over a medium-high heat. Season the courgette and coat with 1 tsp oil. Griddle for 10 minutes, turning halfway. Meanwhile, heat a separate griddle or frying pan, season the chicken and coat with 1 tsp oil. Cook for 5-6 minutes, turning halfway, until cooked through, the juices run clear and no pink meat remains.

    2. While everything is cooking, lightly crush the peppercorns using a pestle and mortar, then mix in the preserved lemon, garlic, vinegar and remaining 1 tsp oil. Return the drained couscous to the pan and mix in the dressing, shallot and mint. Stir through the chicken and courgette to serve.

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