Grape, Chicken & Pearl Couscous Salad
January 31, 2015
"From one of our national supermarkets."
- Serving Size: 1 (271.7 g)
- Calories 587.3
- Total Fat - 35.2 g
- Saturated Fat - 11.7 g
- Cholesterol - 68.7 mg
- Sodium - 329.2 mg
- Total Carbohydrate - 47.8 g
- Dietary Fiber - 6.4 g
- Sugars - 2.7 g
- Protein - 22.6 g
- Calcium - 217.6 mg
- Iron - 2.8 mg
- Vitamin C - 28.7 mg
- Thiamin - 0.2 mg
Cook couscous in a saucepan of salted boiling water for 5 to 6 minutes or until tender.
Refresh under cold running water and then drain.
Meanwhile, heat 1 teaspoon of the oil in a non-stick frying pan over medium heat.
Sprinkle chicken with cumin and season with salt and pepper and cook for 4 minutes each side or until golden brown and cooked through and then transfer to a plate, cover with foil and set aside to cool.
Coarsely shred the chicken and place in a bowl with the couscous, celery and celery leaves, grapes, walnut and feta.
Whisk lemon juice and remaining oil in bowl and season with salt and pepper and drizzle over the salad and toss to combine.
Serve sprinkled with lemon zest.
Tips & Variations
No special items needed.