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Grape, chicken and pearl couscous salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Elevate your summer with a standout salad fit for a healthy lunch or BBQ.
Ingredients:
  • 200g couscous
  • 36.40 gm olive oil
  • 4 x 120g RSPCA Approved Chicken Breast Fillets
  • 5.00 gm ground cumin
  • 1/2 bunch celery, yellow leaves reserved, thinly sliced diagonally
  • 175g grape
  • 190g grape
  • 35g walnut
  • 100g reduced-fat feta, crumbled
  • 1 lemon, zested, juiced
Instructions:
  • Boil couscous in salted water until tender, about 5-6 minutes. Rinse with cold water and drain.
  • Heat 1 tsp of oil in a non-stick frying pan over medium heat. Season chicken with cumin, salt, and pepper. Cook for 4 minutes on each side until golden brown and fully cooked. Transfer to a plate, cover with foil, and allow to cool.
  • Grate the chicken into large pieces and combine it in a bowl with couscous, celery, celery leaves, grapes, walnuts, and feta.
  • In a bowl, combine lemon juice, remaining oil, salt, and pepper. Drizzle mixture over the salad, toss to combine, and serve sprinkled with lemon zest.

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