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Warm chicken and cous cous salad
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Prep Time:
5 minutes
5 minutes
Cook Time:
Total Time:
5 minutes
5 minutes
Succulent chicken and tangy Greek yogurt enhance delicious cous cous salad.
Ingredients:
- 500.00 ml couscous
- 510.00 gm hot chicken stock
- 1 hot, shredded barbecued chicken
- 82.50 ml semi-dried tomatoes, halved
- 125.00 ml pitted black olives
- 100g cubed feta
- 62.50 ml slivered almonds, toasted
- 100g salad leaves (or baby rocket or spinach leaves)
- 21.00 gm lemon juice
Instructions:
- In a large bowl, mix couscous with stock and let it sit for 2 minutes until fully absorbed.
- Fluff the mixture with a fork, combining chicken, semi-dried tomatoes, olives, feta, and almonds.
- Plate the couscous mixture with salad leaves (or baby rocket or baby spinach leaves) and generously drizzle with a mixture of olive oil and lemon juice.
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