Chicken and Lemon Couscous SaladPREP TIME
COOK TIME
COURSE
Salad Recipes ,
Savory Recipes ,
CUISINE
Middle Eastern Food Recipes
SERVINGS
1 People
(300g) couscous
basil leaves, thinly sliced
(250ml) boiling water
barbecued chicken, skin, and bones discarded, meat chopped
Brazil nuts, roughly chopped
Finely grated rind and juice of lemon
spring onions with bulbs, thinly sliced into rounds
white wine vinegar
mint leaves
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.
KEYWORD
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