Winning recipe by Natasha Falk
CHICKEN COUS COUS SALAD Serves 2-3
This chicken takes some licking! Another sparkling salad..
Ingredients
- 15ml (1 tbsp) olive oil
- 800g chicken breasts (cut into small pieces)
- 160ml chicken stock
- 20g butter
- 1 x 110g sachet Ainsley Harriott Spice Sensation Cous Cous
- 30ml (2 tsp) finely grated lemon rind
- 90g sun-dried tomato pesto
- 30ml (2 tbsp) lemon juice
- 250g baby rocket leaves
Method
Heat the oil in a wok, stir-fry chicken in batches, until browned all over and cooked through.
Meanwhile, bring the stock to a boil in a medium saucepan; stir in the butter, Ainsley Harriott Spice Sensation Cous Cous and lemon rind. Remove from heat. Cover; stand for about 5 minutes or until water is absorbed, fluffing the Cous Cous with a fork occasionally.
Whisk the pesto and lemon juice in large bowl.
TO SERVE: Add the Cous Cous, chicken and rocket; toss gently to combine.
