CHICKEN AND COUSCOUS SALAD
1 cup of pearl couscous
2 tablespoons olive oil
2 chicken breasts
2 teaspoons cumin
½ bunch of celery
1 cup of white grapes
1 cup of red grapes
¼ cup of pumpkin seeds
180 grams of Persian fetta*
1 lemon
sea salt and cracked black pepper
Cook the couscous in a saucepan of salted boiling water for 5-6 minutes or until tender. Refresh under cold running water, drain and set aside.
Heat the oil in a frying pan over a medium heat and then season your chicken with the cumin, salt and pepper. Cook the chicken for 4 minutes each side or until golden brown and cooked through. Transfer
to a plate to rest.
Slice your celery and the yellow leaves on the diagonal and halve the grapes. Coarsely shred the chicken and crumble the fetta – making sure that you reserve the oil and the herbs. Place everything in a large serving bowl.
Add the juice and the zest of the lemon into the reserved oil from the feta. Drizzle over the salad and toss to combine.
