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Chicken couscous salad

Method

  • Mix together the chicken with ground cumin, ground coriander, turmeric and ground pepper to taste.
  • Place the stock and harissa in a large, heavy-bottomed pan. Whisk up and bring to the boil.
  • Then turn the heat down, add the chicken and gently poach until just cooked. Strain well, reserving the stock.
  • Heat the oil in the pan and gently saute the garlic, carrots, celery, red onion and ginger until tender, regularly stirring.
  • Pour in the reserved stock and bring to the boil. Taste for seasoning.
  • Turn the heat off and add the couscous. Mix well and return the chicken to the pan with the chopped coriander and raisins. Mix well, cover and set aside for about 5 mins. Then fluff up the couscous with a fork and taste for seasoning.
  • To serve, mound the couscous in individual bowls and top with a dollop of yoghurt and a sprinkling of almonds.

Ingredients

  • 2-3 skinless chicken breasts, sliced
  • ground cumin
  • ground coriander
  • ground turmeric
  • freshly ground pepper
  • 2 cups chicken stock
  • 1 tbsp harissa paste
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 3-4 baby carrots, sliced
  • 1 celery stalk, diced
  • 1 red onion, diced
  • 1 tspn grated fresh ginger
  • 2 cups instant couscous
  • 1-2 tbsp chopped fresh coriander
  • 1 tbsp raisins
  • low fat yoghurt
  • slivered almonds, toasted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm