Coriander, mint & chicken couscous salad
Prep 30 mins | Serves 6
2 cups couscous
1⁄3 cup currants
2 cups boiling water
1 barbecued chicken, flesh shredded (discard skin and bones)
4 green onions (shallots), thinly sliced
1 cup coriander leaves, roughly chopped
1⁄2 cup mint leaves, roughly chopped
1⁄3 cup almond kernels, chopped
100g Greek feta cheese, crumbled
Lemon wedges, to serve
1⁄4 cup lemon juice
1 tsp lemon zest
1 garlic clove, crushed
1⁄3 cup extra virgin olive oil
Step 1 Place couscous and currants into a large heatproof bowl. Pour over boiling water, cover and set aside for 3 minutes until water is absorbed. Flake grains with a fork to separate.
Step 2 Add shredded chicken, green onions, coriander, mint, almonds and feta to couscous. Toss to combine.
Step 3 To make lemon dressing, combine ingredients in a screw-top jar. Season with salt and pepper. Shake until well combined. Drizzle dressing over couscous. Gently toss to combine. Serve with lemon wedges.
Good for you ... Coriander
Contains dietary fibre, vitamin C and iron. The quantities are likely to be significant if you consume a lot of coriander, as may occur with something like coriander pesto.