Ingredients
- 1 cup dry couscous (pearl, 200 grams)
- 2 tablespoons olive oil
- 4 (120 gram) chicken breast fillets
- 2 teaspoons ground cumin
- 1/2 bunch celery (yellow leaves reserved, thinly sliced diagonally)
- 1 cup white grapes (175 grams halved)
- 1/2 cup red grapes (190 grams halved)
- 1/3 cup walnuts (35 grams toasted coarsely chopped)
- 100 grams reduced-fat feta (crumbled)
- 1 whole lemon (zested and juiced)
How to Make
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Step 1: Cook couscous in a saucepan of salted boiling water for 5 to 6 minutes or until tender.
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Step 2: Refresh under cold running water and then drain.
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Step 3: Meanwhile, heat 1 teaspoon of the oil in a non-stick frying pan over medium heat.
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Step 4: 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.
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Step 5: Coarsely shred the chicken and place in a bowl with the couscous, celery and celery leaves, grapes, walnut and feta.
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Step 6: Whisk lemon juice and remaining oil in bowl and season with salt and pepper and drizzle over the salad and toss to combine.
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Step 7: Serve sprinkled with lemon zest.
We hope you enjoy this recipe!
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