Thursday, August 5, 2010

Summer Chicken and Couscous Salad

This is a deliciously fresh and invigorating summer lunch.  Packed full of herbs and veggies, the couscous and chicken will tie you over until dinner time.  You could certainly substitute quinoa or bulghar wheat for the couscous if you prefer.

I had chilli and coriander marinated grilled chicken leftover and wanted something that would fill me enough so that I wouldn't have to think about food again until this evening.  Feel free to add additional veggies and herbs, as they won't add any points to the recipes.


Summery Couscous and Chcken Salad
(serves 1)


60 g (dry) couscous
Chicken stock
100g grilled chicken
1 heaped tbsp sultanas
1 small tomato, diced
1/8 cucumber, peeled and diced
3 scallions, diced
1 tbsp white wine or balsamic vinegar
pinch sugar substitute
grating of lemon zest
1 tbsp fresh green herbs, chopped  (I used coriander, parsley and chives)

Prepare your couscous according to the package directions only using stock instead of water.  Add the sultanas at this stage so they plump up with the couscous.

Chop your vegetables and toss them with the herbs, vinegar, lemon zest and sweetener.

Once couscous is ready, fluff it a bit and add to the vegetables.  Mix thoroughly and season to taste.

Top cous cous with chicken and dig in! :)

WW Points: 6 (leave out sultanas to subtract a point)

TIP: Buy large packages of chicken breasts from the butcher and when you get home marinade them right away and pop them in the freezer.  Garlic, herbs and olive oil work well as does lime juice, coriander and ginger.  Somehow the process of freezing seems to instill even more flavour of the marinade to the meat.

1 comments:

  1. Deborah I am thrilled to find your blog. Well done to you and may you inspire many others!

    ReplyDelete