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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
Easy
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: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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. Tips
What do I need?
Select All
1
Dressing:
2
¼ cup olive oil
3
¼ cup lemon juice
4
1 tsp honey
5
1 tsp smoked paprika or paprika
6
Salad:
7
1 ½ cups Israeli couscous
8
2 cups chicken stock
9
1 cup water
10
320 g packet Tegel Meal Maker Chicken
11
1 yellow capsicum, roasted and sliced
12
1 red capsicum, roasted and sliced
13
2 cups rocket leaves
14
1 handful fresh mint leaves
15
¼ cup chopped fresh coriander or parsley
16
50 g feta cheese, crumbled
17
¼ cup pine nuts, toasted
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Cook Time 15 minutes
Easy
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