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.
Recipe by Nadia Felsch at https://nadiafelsch.com/2016/04/15/sumac-chicken-couscous-salad/