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Pepper chicken and pearl couscous salad with Persian feta
Pepper chicken and pearl couscous salad with Persian feta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savory pepper chicken salad with pearl couscous and creamy feta by Lemnos and Taste team. A new dinner favorite!
Ingredients:
  • 250g trussed cherry tomatoes
  • 4 (about 150g each) chicken breast fillets
  • 1/2 tsp coarsely ground black pepper
  • 1 tsp sumac
  • 18.20 gm olive oil
  • 300g couscous
  • 100g baby rocket leaves
  • 125.00 ml flat-leaf parsley leaves
  • 125.00 ml mint leaves
  • 250g Smooth Fetta, crumbled, reserving 2 tbsp of oil
  • 20.00 ml cider vinegar
  • 35g almond
Instructions:
  • Preheat your oven to 200°C and line a baking tray with parchment paper. Arrange the tomatoes on the tray, drizzle with half of the oil, season with salt and pepper. Roast for 10 minutes until the tomatoes start to soften. Take out of the oven.
  • Preheat a chargrill pan over high heat. Marinate chicken in a mix of pepper, sumac, and oil. Season with salt. Grill for 10 minutes until fully cooked, then let it rest covered for 5 minutes before slicing thickly.
  • Boil the couscous in a saucepan for 8 minutes until tender, then refresh under cold water and drain thoroughly.
  • In a large bowl, mix the couscous, tomatoes, rocket, parsley, mint, and feta. In a small bowl, whisk together the reserved oil and vinegar. Drizzle the dressing over the couscous mixture. Serve on plates, topped with chicken and sprinkled with almonds.

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