CHICKEN & AL­MOND COUSCOUS WITH TAHINI YO­GHURT

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 10 MINS PER SERVE 2276kj kj

1½ cups couscous 1½ cups boil­ing wa­ter 20g but­ter, chopped 1 cup shred­ded skin­less cooked chicken (recipe above) 1 car­rot, shred­ded 2 green onions, finely chopped ¼ cup torn basil leaves

cup flaked al­monds, toasted lemon wedges, to serve

DRESS­ING

2 tbsp tahini

2⁄ cup nat­u­ral yo­ghurt 3 1 clove gar­lic, crushed 2 tbsp lemon juice

1 Place couscous ous in a medium heat­proof bowl. Stir in wa­ter and but­ter. Cover with plas­tic food wrap. Set aside 5 mins un­til liq­uid is ab­sorbed. Us­ing a fork, fluff and sep­a­rate grains.

2 Add chicken, car­rot, onion, basil and half the al­monds. Toss gen­tly to com­bine. 3 DRESS­ING In a jug, whisk tahini, yo­ghurt, gar­lic and juice. 4 Serve couscous with re­main­ing al­monds, dress­ing and lemon wedges.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.