Thursday, November 1, 2012

Chicken couscous salad recipe

Photo: Chicken couscous salad recipe
Photography by John Paul Urizar

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken couscous salad recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken couscous salad.

 This hearty chicken salad incorporates a satisfying combination of colours and textures. 


4 skinless chicken breasts
olive oil cooking spray
250g punnet cherry tomatoes, halved
1 zucchini, sliced diagonally
1 bunch asparagus, trimmed, cut into 4
1 1/2 cups couscous
1 1/2 cups salt-reduced chicken stock, boiling
2 tablespoons sweet chilli sauce
2 tablespoons fresh lime juice


Preheat oven to 180ºC. Line 2 baking trays with baking paper. Heat a non-stick frying pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook for 2 minutes each side or until golden. Remove from frying pan. Place onto a baking tray. Place vegetables onto second baking tray. Spray with oil. Season with salt and pepper. Cover vegetables with foil.

Bake chicken and vegetables for 10 minutes. Remove chicken from oven. Cover. Stand for 10 minutes. Increase oven to 220ºC. Bake vegetables, uncovered, for a further 10 minutes or until tender.

Place couscous into a heatproof bowl. Pour over boiling stock. Cover. Stand for 3 minutes. Stir gently with a fork to separate grains. Place sweet chilli sauce, lime juice, and salt and pepper into a jug. Whisk with a fork until well combined.

Toss warm vegetables through couscous. Spoon onto serving plates. Slice chicken and place on top of couscous. Drizzle with chilli lime mixture. Serve.

Super Food Ideas - August 2004 , Page 37
Recipe by Kim Meredith 

More Middle Eastern Recipes:

Salmon Fillets over Couscous 
Couscous-Stuffed Peppers with Basil Sauce 
Couscous with Dried Fruit & Feta 
Curried Couscous Salad with Dried Sweet Cranberries 
Moroccan Chicken with Almond Couscous 
Moroccan butternut squash couscous salad

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