This couscous salad is one of my all time favorites. Its filling, tasty and the sundried tomato dressing is mouth watering. Choose whole-wheat couscous over regular couscous for additional fibre to the meal. For a gluten-free option substitute quinoa, millet or wheat free pasta for the couscous or for a wheat-free (but not gluten-free) option try pearled barley.
- 4 x 125g medium chicken breasts, grilled, baked or steamed, seasoned with lemon juice and mixed herbs
- 1 Tbs. lemon juice
- ½ tsp. mixed dried herbs or 2 tsp. chopped mixed herbs
- 500g butternut, cut into large cubes
- 250g green beans, sliced, steamed or microwaved
- 1 Tbs. olive oil
- 30ml coriander or fresh mint, chopped
- 1½ cup low sodium chicken stock
- 1 cup couscous
For the dressing:
- 1 packet of sundried tomatoes in olive oil, finely chopped (and reserve the juice)
- 1 Tbs. balsamic vinegar
- 4 Tbs. red wine vinegar
- 1 clove garlic, crushed
- 2 Tbs. lemon juice
- 1 tsp. brown sugar
- herb salt and freshly ground black pepper
- Toss butternut in a little olive oil and roast at 180°C for 30 minutes until tender and lightly caramelized. Allow to cool once finished cooking.
- Lightly marinate the chicken breasts with lemon juice and herbs and bake at the same time as the butternut (or use steamed or grilled chicken breasts if preferred).
- Meanwhile, steam or microwave the green beans, until soft.
- Drain the beans and allow to cool.
- Pour the hot stock over the couscous, cover and allow to steam until the couscous has absorbed all the liquid, approximately 10 minutes. Uncover and fluff with a fork.
- Slice the cooked chicken breasts and mix with the butternut, green beans and couscous in a large bowl.
- Toss with the dressing and garnish with the fresh coriander or mint.
- Chop the sundried tomatoes. Reserve the oil from the packet.
- Mix the oil from the packet of sundried tomatoes with the other ingredients and add the chopped sundried tomatoes.
- Adjust seasoning if necessary.
For variation in the dressing, try roasting cherry tomatoes with a little olive oil. Use them in place of (or together with) the sundried tomatoes.