PREP TIME
0 mins
COOK TIME
0 mins
COURSE
Salad Recipes ,
Savory Recipes ,
CUISINE
Middle Eastern Food Recipes
SERVINGS
1 People
CALORIES
not defined
-
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.
KEYWORD
not defined