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Warm chicken, avocado & couscous salad
Warm chicken, avocado & couscous salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 500g chicken breast fillets, tenderloins removed
  • 290g (1 1/2 cups) couscous
  • 55g (1/3 cup) currants
  • 375ml (1 1/2 cups) boiling chicken style liquid stock
  • 1 large carrot, peeled, cubed
  • 1 small head (about 200g) broccoli, cut into florets
  • 7.50 gm ground cumin
  • 1 tsp ground turmeric
  • 2 garlic cloves, sliced
  • 1 large Hass avocado, halved, stone removed, peeled, diced
  • Pinch of salt
Instructions:
  • Heat up a generous amount of oil in a spacious frying pan over medium heat. Place the chicken tenderloins and fillets in the pan. Sear the tenderloins for 2 minutes on each side and the fillets for 6 minutes on each side, until perfectly cooked. Move them to a plate and keep them warm by covering them.
  • Place the couscous and currants in a large heatproof bowl. Pour in the boiling stock while gently stirring with a fork. Cover and let sit for 5 minutes until the liquid is absorbed. Fluff the grains with a fork to separate them.
  • In a hot frying pan, sauté carrot in remaining oil for 1 minute. Next, add broccoli and cook for another minute. Stir in cumin, turmeric, and garlic for 30 seconds. Take off the heat.
  • Slice the chicken into 1cm-thick pieces, then combine with the broccoli mixture and avocado into the cooked couscous. Gently mix everything together, then season with salt to taste.

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