Advertisement
Home Food & Recipes

Seared chicken and couscous salad wth orange, almonds and sultanas

Easy and filling
4
15M
15M
30M

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.

Ingredients

Method

1.

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.

2.

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.

3.

Thinly slice oranges into rounds, then cut each round into 6 triangles and add to onion mixture.

4.

Cook couscous following pack instructions.

5.

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.

6.

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.

Related stories


Advertisement