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Chicken, pepper & preserved lemon salad
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2–3 tsp green harissa paste
2 tbsp olive oil
2 red peppers, deseeded and quartered
150g barley couscous
300g leftover chicken or turkey
130g pack Waitrose Watercress, Rocket & Spinach Salad
2 tbsp green olives, halved
2 preserved lemons, flesh discarded, skins finely chopped
2 tbsp chopped coriander
1. Mix together the harissa and 1 tbsp of the oil and brush over the red peppers.
2. Cook the peppers in a preheated griddle pan or under a medium grill for 8 minutes on each side until nicely browned.
3. Meanwhile, place the couscous in a large heatproof bowl and cover with 300ml boiling water. Leave for 5 minutes until the water has been absorbed, then fluff up with a fork. Stir in the remaining 1 tbsp oil, season to taste and put in a serving bowl.
4. Slice the chicken and peppers into strips and add to the couscous along with the salad leaves, olives, lemons and coriander. Toss well together and serve immediately.
Vegetarians can try this lovely couscous salad with slices of grilled halloumi in place of the chicken.
Typical values per serving:
This recipe was first published in January 2015.