Ingredients:
Cooking Method:
Chicken Cous Cous
250g of dried cous cous
300ml of boiling water
1/4 tsp of salt
1/2 tbls of olive oil
2-3 cooked chicken breasts
Approx 2 inches of cucumber
2 tomatoes
1/2 red pepper
1/2 yellow pepper
1/2 green pepper
A handful of dried sultanas
A handful of dried apricots
Approx 3 tbls of sundried tomatoes (in oil)
Approx 2 inches of raw courgette
3 cloves of garlic, crushed
Juice of 1 lemon
grated lemon peel from 1 lemon
Drizzle of pumpkin seed oil (optional)
Drizzle of garlic oil (optional)
300ml of boiling water
1/4 tsp of salt
1/2 tbls of olive oil
2-3 cooked chicken breasts
Approx 2 inches of cucumber
2 tomatoes
1/2 red pepper
1/2 yellow pepper
1/2 green pepper
A handful of dried sultanas
A handful of dried apricots
Approx 3 tbls of sundried tomatoes (in oil)
Approx 2 inches of raw courgette
3 cloves of garlic, crushed
Juice of 1 lemon
grated lemon peel from 1 lemon
Drizzle of pumpkin seed oil (optional)
Drizzle of garlic oil (optional)
Pan fry or boil your chicken breasts until thoroughly cooked. Place the boiling water, salt and oil into a pan large enough to hold the cous cous. Remember that the cous cous will double or triple in size when cooked. Follow the cooking instructions on your packet of cous cous (these may vary slightly from brand to brand). Once cooked fluff up the cous cous with a fork and leave to cool.
Meanwhile chop up the fruit and vegetables into very small pieces and place them all into a large bowl with the crushed garlic, lemon juice, pumpkin oil, garlic oil, some sundried tomato oil from your jar and the lemon peel. Cut your precooked chicken breasts into small strips and add to the bowl. Mix the ingredients together well and leave to stand for about 10 mins.
Then add your cooled cous cous to the chicken mixture and stir thoroughly to combine all the flavours. Eat straight away or leave in the fridge to enjoy later.
Try adding a little grated fresh ginger root or a dash of hot paprika, some nuts or seeds. The flavour possibilities are endless.
Meanwhile chop up the fruit and vegetables into very small pieces and place them all into a large bowl with the crushed garlic, lemon juice, pumpkin oil, garlic oil, some sundried tomato oil from your jar and the lemon peel. Cut your precooked chicken breasts into small strips and add to the bowl. Mix the ingredients together well and leave to stand for about 10 mins.
Then add your cooled cous cous to the chicken mixture and stir thoroughly to combine all the flavours. Eat straight away or leave in the fridge to enjoy later.
Try adding a little grated fresh ginger root or a dash of hot paprika, some nuts or seeds. The flavour possibilities are endless.
Our Chicken Cous Cous recipe is a fantastic addition to your meal. It tastes wonderful cold at a picnic and it looks very colourful too. The flavours combine well together and the lemon juice gives it a very refreshing taste. The perfect, light lunch during the hot summer months.
Serves 4
