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Blistered tomato and chicken couscous salad
Blistered tomato and chicken couscous salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Quick and fresh salad with sweet white balsamic roasted tomatoes dressing.
Ingredients:
  • 190g (1 cup) couscous
  • 20.00 ml baby capers, drained
  • 250ml (1 cup) water, boiling
  • 27.30 gm extra virgin olive oil, plus extra, to drizzle
  • 400g mixed sweet grape tomatoes, halved
  • 30.00 ml white balsamic vinegar, plus extra, to drizzle
  • 150g Danish feta, crumbled
  • 250.00 ml small fresh basil leaves
  • 60g baby rocket leaves
  • 1 barbecue chicken, skin removed, meat shredded
Instructions:
  • Combine couscous, lemon rind, and capers in a heatproof bowl. Squeeze half of the lemon juice into the bowl along with boiling water and 1 tsp of oil. Season with salt and pepper. Cover and let sit for 5 minutes to absorb liquid. Fluff with a fork before serving.
  • Preheat the oven grill to high while lining a baking tray with foil. Arrange the tomatoes cut-side up on the tray. Drizzle with vinegar and remaining oil, season generously, then roast for 5 minutes until tender and slightly charred.
  • Cut the remaining lemon half into 4 wedges. Combine feta, basil, rocket, chicken, and half the tomato, along with any pan juices, with the couscous. Gently mix together. Portion onto plates and garnish with the remaining tomato. Drizzle with additional vinegar and oil. Serve with lemon wedges.

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