Seared Chicken & Cous Cous Salad

Seared chicken cous cous

This is a fresh but substantial dinner that has an interesting balance of flavours and textures. Delicious – just try it.

Ingredients:

  • 3 chicken breasts, skinless
  • 3 tsp cumin seeds, slightly toasted
  • 1 tbsp sea salt flakes
  • 80ml olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp sultanas
  • 1 red onion, thinly sliced into half moons
  • 2 long green chills, thinly sliced
  • 2 oranges
  • 2 cups cous cous
  • 1 1/2 cups plain yoghurt
  • 80g almonds, roasted, roughly chopped
  • mint leaves, to serve

Method:

1. Slice each breast into 3 pieces each. Crush cumin seeds. Combine the salt, half the oil and half the cumin in a bowl then rub onto chicken. Set aside.

2. Put vinegar and sultanas in a saucepan over low heat and bring to a simmer. Stir in the onion, then remove it from heat and transfer into a bowl. Stir in the chilli and remaining oil and cumin. Season with salt and pepper to taste.

3. Thinly slice oranges and cut into small wedges and add to onion mixture.

4. Cook the cous cous.

5. Cook the chicken.

6. Plate it up all pretty. I put cous cous on the platter, top with orange mixture, a little yoghurt, then the chicken. Scatter almonds and mint over the top and dollop the remaining yoghurt on top.

This serves about 4 people and takes about 30 minutes.

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