Runner up recipe by Amber Hammond
CHICKEN AND COUS COUS SALAD
Serves 2-3
Serves 2-3
Chicken and Cous Cous - simply the breast!
Ingredients
- 1 x 125g sachet Ainsley Harriott Premium Cous Cous
- ½ cucumber (cubed)
- 10 cherry tomatoes (cut into four)
- ½ red capsicum (diced into small pieces)
- ½ avocado (diced into small pieces)
- 2-3 shallots (sliced)
- Handful of chopped fresh basil
Method
Prepare the Ainsely Harriott Premium Cous Cous accordingly to the instructions on the carton.
Meanwhile, chop the cucumber into cubes, cut the cherry tomatoes into four quarters, dice the red capsicum and avocado into small pieces.
Mix the cucumber, cherry tomatoes, red capsicum, avocado in with the Cous Cous and serve. Sprinkle over a handful of chopped fresh basil.
OTHER IDEAS: Serve with sliced pan fried chicken breast spiced with salt/pepper, seasoning of your choice, and lime. Top with a dollop of Greek Yoghurt.
