Monday, 10 September 2012

Lemon Chicken and Couscous Salad

I'm not quite sure why this recipe is called Lemon Chicken and Couscous Salad as it implies that the chicken is lemony when in fact you add the lemon to the couscous with everything else, but hey ho what's in a name?! This is a veggie stuffed couscous salad and absolutely delicious, easy to make too, takes about 10 mins.

I am always looking for quick and easy lunch recipes and also things that can be made the night before. My alarm goes off at 6am to go to work and I don't have time, or am more usually not awake enough to make huge elaborate lunches, so the more prep I can do the night before the better!

For this one I made the couscous the night before and kept it in a bowl over night in the fridge. In the morning I put the salad leaves in the bottom of the box and the couscous on top as I was worried that the leaves would wilt otherwise, took about 2 mins.

Lemon Chicken and Couscous Salad (adapted from WeightWatchers Cook Smart Easy Everyday)
(Serves 4)
(8 WW ProPoints per serving)

250g dried couscous
300ml hot chicken stock
2cm fresh root ginger, peeled and grated
1 roasted red pepper, sliced
1 courgette grated
1 small carrot, peeled and grated
1 tbsp mint, chopped
2 tbsp coriander, chopped
finely grated zest and juice of 1 lemon
2 cooked, skinless chicken breasts, shredded
salt and pepper
75g watercress or salad leaves

Place the couscous in a bowl and pour over the hot stock. Leave to rest for 10-15 mins. Add the grated ginger and stir around with a fork.

When the couscous is cool, stir with a fork and then stir in all the other ingredients. Season well and serve on a bed of watercress and salad leaves.

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