Israeli Couscous, Chicken and Feta Summer Salad

Israeli Couscous, Chicken and Feta Summer Salad
Serves 4 Prep Time 25 minutes


  • Dressing:
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 tsp honey
  • 1 tsp smoked paprika or paprika

  • Salad:
  • 1 ½ cups Israeli couscous
  • 2 cups chicken stock
  • 1 cup water
  • 320 g packet Tegel Meal Maker Chicken
  • 1 yellow capsicum, roasted and sliced
  • 1 red capsicum, roasted and sliced
  • 2 cups rocket leaves
  • 1 handful fresh mint leaves
  • ¼ cup chopped fresh coriander or parsley
  • 50 g feta cheese, crumbled
  • ¼ cup pine nuts, toasted


To make the dressing:

1. Combine all the ingredients in a small bowl or shake in a screw top jar. Set aside

To make the salad:

1. Heat a dash of olive oil in a saucepan. Add the couscous and over medium heat stir until the couscous is lightly toasted. Add chicken stock, water and salt to taste and bring to the boil. Reduce the heat, cover and simmer 10-15 minutes, or until the couscous is tender. Remove from heat and drain off any excess liquid.

2. Transfer couscous to a large mixing bowl and cool. Add Tegel Meal Maker Chicken, roasted capsicums, rocket and fresh herbs. Lightly toss through dressing. Spoon into a serving bowl and top with crumbled feta and pine nuts before serving.