Sumac Chicken & Couscous salad
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 2
Ingredients
Couscous
- 1 ½ cups pearl couscous
- ½ teaspoon olive oil
Chicken
- 1 chicken breast
- ½ tablespoon olive oil
- ½ teaspoon fresh orange juice
- 1 ½ teaspoons sumac
- ½ teaspoon ground cinnamon
- Salt and pepper
Salad
- ¼ cup raw, shelled pistachios
- 4 slices fresh orange
- ¼ cup natural sultanas
- ½ cup fresh mint leaves
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Bring 2 ½ cups water to the boil in a saucepan on medium-high heat
- Add the couscous, oil and stir
- Cook for 15 minutes or until the water is absorbed
- Remove from the heat, cover and let stand for 5 minutes
- Gently fluff up the couscous with a fork to separate the grains
- Whilst couscous is cooking, heat a frypan on med-high heat
- Coat chicken breast well with oil, juice, spices and seasoning
- Add to pan once hot and cook through
- In another pan, dry toast pistachios on med-high heat for a few minutes
- Allow to cool slightly and chop roughly
- Halve and peel orange slices
- Once chicken is cooked, slice and serve with all ingredients
- Mix well to combine, coating with oil, salt and pepper to taste
Notes
Fresh and delightful for all the senses, is this flavour-packed and simple salad.
Serve warm or at room temperature for satisfying results.
This is a wonderful dish to impress guests with and can be almost wholly put together ahead of time - just leave the wet ingredients out until serving.
Vegetarians or those in need of a side dish? Leave out the chicken.
Serve warm or at room temperature for satisfying results.
This is a wonderful dish to impress guests with and can be almost wholly put together ahead of time - just leave the wet ingredients out until serving.
Vegetarians or those in need of a side dish? Leave out the chicken.
