Chicken, Chickpea & Sun-Dried Tomato Couscous Salad
A quick and tasty salad that’s perfect for lunchboxes, a working from home lunch or light dinner. A great way to use up leftover roast chicken.
Method
Prepare the couscous according to the packet instructions. Fluff with a fork and allow to cool.
Shred or slice the chicken and add to the couscous with the chickpeas, onion, tomatoes and rocket. Crumble over the feta and squeeze over some lemon juice and a drizzle of olive oil. Season with black pepper and salt (if needed). Toss together.
Read More...
Ingredients
- 1 x packet of Ainsley Sun-dried Tomato & Garlic Couscous
- 175g leftover roast/grilled chicken
- 1 x 400g tin chickpeas, rinsed & drained
- ¼ red onion (or 2 spring onions), finely chopped
- 4-6 sun-dried tomatoes, from a jar, drained, patted dry
- handful of rocket
- 60-80g feta
- ½ lemon, for squeezing
- olive oil, for drizzling