CHARGRILLED VEG­ETABLE, CHICKEN AND COUSCOUS SALAD

Homes+ (Australia) - - EASY FOOD -

SERVES 4 PREP 15 MINS

✚ 11/2 cups couscous

✚ 11/2 cups boil­ing wa­ter ✚ 1 tbsp olive oil

✚ 2 cups drained mixed chargrilled veg­eta­bles ✚ 1 cup lightly packed fresh mint ✚ 1 cup lightly packed flat-leaf pars­ley leaves

✚ 11/2 cups shred­ded bar­be­qued chicken (see Note)

✚ 1/2 cup Greek-style yo­ghurt ✚ 1 le­mon, cut into wedges

1 Com­bine the couscous, wa­ter and oil in a large heat­proof bowl. Cover and stand for 5 mins or un­til liq­uid is ab­sorbed.

Fluff with a fork. Sea­son to taste.

2 Chop the veg­eta­bles and herbs coarsely.

3 Add the chicken, veg­eta­bles and herbs to couscous in a large bowl and toss to com­bine. Serve with yo­ghurt and le­mon wedges. Note: You need about half a bar­be­qued chicken.

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