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Bitchin’ Kitchen – Grilled Chicken and Couscous Salad

By Hannah Colenbrander

We kick off semester two with a salad that is light but full of good stuff. Chicken couscous salad is more substantial than your classic greens based salad, with the couscous serving as the base and the main source of carbs. The chicken provides the protein and three different veges are thrown in on top of that.

– PS the pine nuts are optional. Countdown sells them for $84.90 per kg. I accidentally bought $14 worth the first time I made this meal. Wtf.

Ingredients:

Chicken breasts

100g couscous

200ml hot low salt vegetable

Stock (from a cube is OK)

2 spring onions

1 red pepper

1⁄2 cucumber

50g feta cheese, cubed

2 tbsp pesto

2 tbsp toasted pine nut

Method:

Tip couscous into a large bowl, pour over stock. Cover, then leave for 10 mins, until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper and dice the cucumber. Add these to the couscous, fork through pesto, crumble in feta, then sprinkle over pine nuts. Fry the chicken in a buttered pan until cooked through. Serve.

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