Offered to make the salad for this weekend’s gathering? No sweat! This hearty dish is full of flavours and textures – it looks great, too!
Note: To bring out more flavour of the cumin, put a frying pan over a medium heat, add the seeds and toss until aromatic. Leave to cool slightly, then grind.
3 skinless chicken breasts
3 tsp cumin seeds
1 Tbsp sea-salt flakes
80ml olive oil
2 Tbsp sherry or red wine vinegar
2 Tbsp sultanas
1 red onion, sliced into
2 long green chillies, finely sliced
Extra sea-salt flakes, to season
Freshly ground black pepper, to season
2 cups couscous
11⁄2 cups plain yoghurt
80g roasted almonds, roughly chopped
Mint leaves, to serve
Slice each breast into 3 pieces. Use a mortar and pestle to grind cumin seeds until just crushed. Combine salt, 1⁄2 of the oil and 1⁄2 of the cumin in a bowl, then rub into chicken. Set aside.
Put vinegar and sultanas in a small saucepan over a low heat and bring to a simmer. Stir in onion, then remove from heat and transfer mixture to a bowl. Stir in chilli and remaining oil and cumin. Season with extra salt and pepper.
Thinly slice oranges into rounds, then cut each round into 6 triangles and add to onion mixture.
Cook couscous following pack instructions.
Meanwhile, put chicken in a frying pan or on the barbecue over a high heat. Cook for 4 minutes on each side or until cooked through.
Scatter couscous over a platter and top with orange mixture. Spoon over a little of the yoghurt and top with chicken. Scatter with almond and mint leaves and serve with the remaining yoghurt on the side.