Chicken and Lemon Couscous Salad Recipe
PREP TIME
COOK TIME
COURSE
Salad Recipes ,
Savory Recipes ,
CUISINE
Middle Eastern Food Recipes
SERVINGS
1 People
-
1.5
cups
(300g) couscous
-
0.3
cup
basil leaves, thinly sliced
-
1
cup
(250ml) boiling water
-
1
barbecued chicken, skin, and bones discarded, meat chopped
-
6
Brazil nuts, roughly chopped
-
1
Finely grated rind and juice of lemon
-
3
spring onions with bulbs, thinly sliced into rounds
-
1
tbsp
white wine vinegar
-
0.3
cup
mint leaves
-
1
tbsp
olive oil
-
Sea Salt
1. In a large bowl, place the couscous and stir in the lemon rind and juice, the boiling water, and 1 tsp of sea salt.
2. Cover with plastic wrap and set aside for 5 minutes.
3. Uncover the bowl and fluff couscous with a fork.
4. Add the remaining ingredients and toss them together until all is well combined.
5. Season with sea salt to taste and freshly grounded black pepper.
6. Serve immediately.
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