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Warm chicken & courgette salad
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This hearty salad is on the table in just 20 minutes. Simply double the quantities if cooking for two
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.
Typical values per serving:
This recipe was first published in July 2021.
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