Hot chicken, green bean and Israeli couscous salad
Serves 4-6 Dressing
Peel of ½ preserved lemon, finely diced 4 Tbsp golden raisins 75ml extra virgin olive oil 3 Tbsp lemon juice 1 small red chilli, thinly sliced Salad
1 tsp ground turmeric ½ tsp ground cinnamon ½ tsp ground ginger Large pinch chilli flakes 2 cloves garlic, crushed with 1 teaspoon salt 4 Tbsp extra virgin olive oil 700g skinned, boned free range chicken
breasts 400g Israeli couscous 250g green beans, stalk ends cut off ¼ cup roasted pine nuts
Mint, parsley and coriander sprigs for serving
1 For the dressing, put everything into a small bowl, mix well, taste and season. Reserve. 2 Heat the oven to 200C. Line a small baking dish with baking paper.
3 Put the ground spices, chilli flakes, garlic, salt and oil into a large mixing bowl and mix well. Add the chicken and turn over until it is evenly coated with the spice mix.
4 Place the chicken breasts side by side in the paper-lined tray and place in the oven for 25 minutes or until cooked and browned. Remove from the oven and rest 5 minutes in a warm place.
5 Meanwhile, boil the couscous in plenty of well-salted water for about 20 minutes or until tender. Drain, reserve and keep warm. 6 Drop the beans into a saucepan of boiling water. Bring back to the boil, boil 3 minutes and drain.
7 Slice the chicken across the grain of the meat.
8 Put the hot couscous on a warm shallow serving platter, place the hot beans and then the chicken on top. Spoon the dressing over everything and sprinkle with pine nuts and sprigs of mint, parsley and coriander.