Monday, 7 April 2014

Israeli Couscous with Chicken and Peas

I adapted a hot couscous dish to make a salad and it kind of worked. It is lovely and lemony and the peas give that lovely freshness to the salad, but it was missing something, I'm just not sure what.

Israeli Couscous with Chicken and Peas (adapted from A Family Feast)
(Serves 4)
250g Israeli couscous
40g Parmesan cheese, grated 
4 spring onions, finely sliced
50g frozen peas
3 chicken thighs, cooked and shredded
zest of 2 lemons
juice 1 large lemon
2 tbsp olive oil
salt and pepper
Bring a pan of water to the boil and add the couscous, cook according to packet instructions adding the peas for the last 3-4 mins of cooking. Drain and run under the cold tap, drain again well.
Put the couscous, Parmesan, spring onions, peas and chicken in a bowl. Add the lemon zest, lemon juice, olive oil, salt and pepper and mix well to combine. Pack into a lunchbox or serve.

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