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Israeli Couscous, Chicken and Feta Summer Salad
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Israeli Couscous, Chicken and Feta Summer Salad

Fresh mint, rocket and succulent chicken mixed together with Israeli couscous − a super tasty and delicious salad for any occasion.

Makes 4
Prep Time 25 minutes
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
To make the dressing:
Step 2
1. Combine all the ingredients in a small bowl or shake in a screw top jar. Set aside
Step 3
To make the salad:
Step 4
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.
Step 5
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.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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