Cucumber, Tomato and Chicken Couscous Salad
Ingredients
Ingredients
Dressing
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Sprinkle chicken breast with lemon pepper and poultry seasoning. Brown chicken breast for 3-5 minutes per side. Lower heat to simmer. Add ½ cup of chicken broth, cover pan and poach, turning chicken once during cooking.
In a separate small pot, bring 1 cup chicken stock to boil and stir in couscous, remove from heat. Put uncovered in refrigerator. Cut cooked chicken into cubes and set aside. Chop cilantro leaves roughly.
Make dressing by whisking together yogurt, ground coriander, cumin and cardamom powder. Mix cucumbers, tomatoes, chicken and currants into cooled couscous and toss with dressing. Serve on a bed of lettuce.
