Chicken cous cous

    Chicken cous cous

    134saves
    10min


    9 people made this

    About this recipe: Great for a healthy alternative to sandwiches for lunch or as part of an evening meal using up leftover chicken.

    Áine County Donegal, Ireland

    Ingredients
    Serves: 1 

    • 100ml chicken stock
    • 75g couscous
    • 1 tomato, diced
    • 1 handful cubed cucumber
    • 1 handful finely chopped fresh parsley
    • 1 handful chopped spring onion
    • 1 tablespoon lemon juice
    • 1 clove garlic, grated
    • 1 teaspoon olive oil
    • 1 portion leftover breaded chicken

    Method
    Prep:10min  ›  Ready in:10min 

    1. Make up the chicken stock using a Knorr® stockpot and boiling water.
    2. Add the stock to the couscous in a bowl and cover with clingfilm for 5 minutes.
    3. Prepare the veggies as you wait.
    4. In another bowl mix the lemon juice, garlic and oil.
    5. Fluff up the couscous with a fork then add it to the bowl with the lemon and oil mixture.
    6. Add in the veggies and parsley and mix up.
    7. Top with the leftover chicken - see my recipe for spicy breaded chicken pieces.

    Tip

    If not being eaten immediately, allow the couscous to cool before adding the chicken.

    See it on my blog

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    Reviews (1)

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    0

    I didn't add the tomato, garlic, parsley or lemon juice just because i was making this from memory, but it was amazing. really really lovely. We also added sweetcorn and used veg stock rather than chicken stock, a very versatile meal. Just chuck in what you have! I will 100% be cooking again!x - 10 Jul 2015

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