Chicken and Lemon Couscous Salad


  • 1 1/2 cups (300g) couscous
  • 1/3 cup basil leaves, thinly sliced
  • 1 cup (250ml) boiling water
  • 1 barbecued chicken, skin and bones discarded, meat chopped
  • 6 Brazil nuts, roughly chopped
  • Finely grated rind and juice of 1 lemon
  • 3 spring onions with bulbs, thinly sliced into rounds
  • 1 tbsp. white wine vinegar
  • 1/3 cup mint leaves
  • 1 tbsp. olive oil
  • Sea Salt


Step 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.

Step 2

Cover with plastic wrap and set aside for 5 minutes.

Step 3

Uncover the bowl and fluff couscous with a fork.

Step 4

Add the remaining ingredients and toss together until all is well combined.

Step 5

Season with sea salt to taste and freshly grounded black pepper.

Step 6

Serve immediately.

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