Cous­cous salad with chicken

Ban­ish bor­ing lunch box blues for school and the of­fice with Julie Good­win’s fill­ing and healthy sand­wich-free op­tions.

The Australian Women's Weekly - - Contents - PHO­TOG­RA­PHY ● JOHN PAUL URIZAR STYLING ● MICHELE CRANSTON

Cous­cous salad with chicken


4 (800g) chicken thigh fil­lets, cut into strips olive oil spray

¼ cup (35g) cur­rants

1½ cups (375ml) wa­ter

1 cup (200g) cous­cous

1 ta­ble­spoon ex­tra vir­gin olive oil

1 medium (150g) brown onion, chopped

2 cloves gar­lic, crushed

1 tea­spoon ground cumin

1 ta­ble­spoon finely grated or­ange rind

1 tea­spoon brown sugar

1 medium (240g) or­ange, seg­mented

½ cup (125ml) or­ange juice

½ bunch co­rian­der, leaves torn

½ bunch mint, chopped

1 pomegranate, seeds re­moved, op­tional

1 Heat a grill pan, bar­be­cue or fry­ing pan over a fairly high heat. Thread the chicken onto 12 skew­ers; spray with oil. Cook skew­ers for 3 min­utes each side or un­til chicken is cooked through. Trans­fer chicken to a plate; sea­son with salt.

2 Soak cur­rants in enough boil­ing wa­ter to cover un­til they are plump.

3 Bring the 1½ cups wa­ter to the boil in a small saucepan over high heat. Re­move from heat and add the cous­cous. Stir, then cover and stand for 5 min­utes or un­til the liq­uid is ab­sorbed. Fluff with a fork.

4 Mean­while, heat the oil in a non-stick fry­ing pan over medium heat. Cook onion, stir­ring, for 3 min­utes or un­til soft­ened. Add the gar­lic, cumin and rind; cook for 1 minute. Stir in the sugar.

5 Add onion mix­ture to the cous­cous. Stir or­ange seg­ments through the cous­cous along with the drained cur­rants and juice. Sea­son to taste with salt and pep­per. Stir in herbs. Driz­zle with a lit­tle ex­tra oil and scat­ter with pomegranate seeds.

6 Di­vide the cous­cous be­tween lunch boxes; top with chicken. If serv­ing in a child’s lunch box, re­move the skew­ers. Not suit­able to freeze or mi­crowave.

Freezer FRIENDLY An­tipasto pizza muffins For recipe, see page 133.

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