Created by ImPat on January 31, 2015
Step 1: Cook couscous in a saucepan of salted boiling water for 5 to 6 minutes or until tender.
Step 2: Refresh under cold running water and then drain.
Step 3: Meanwhile, heat 1 teaspoon of the oil in a non-stick frying pan over medium heat.
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.
Step 5: Coarsely shred the chicken and place in a bowl with the couscous, celery and celery leaves, grapes, walnut and feta.
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.
Step 7: Serve sprinkled with lemon zest.