Chicken and chickpea couscous salad

    (5)
    1 hour 40 min

    Chicken is marinated in olive oil, lemon juice, honey and cumin, then cooked and served in a couscous salad with chickpeas, cucumber, avocado and fresh mint. I make this dish quite often in the summertime as everyone loves it!


    2 people made this

    Ingredients
    Serves: 2 

    • Marinade
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice
    • 1 tablespoon honey
    • 1 tablespoon ground cumin
    • 2 cloves of garlic, chopped
    • 2 skinless, boneless chicken breasts
    • Salad
    • 250g couscous
    • 1 small cucumber, diced
    • 4 ripe tomatoes, chopped
    • 1 (400g) tin chickpeas, drained
    • 1 avocado - peeled, stoned and chopped
    • bunch fresh mint leaves, finely chopped
    • Dressing
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice
    • 1 tablespoon honey
    • 1 tablespoon ground cumin
    • salt and freshly ground black pepper

    Method
    Prep:20min  ›  Cook:20min  ›  Extra time:1hr marinating  ›  Ready in:1hr40min 

      Marinade:

    1. Whisk olive oil, lemon juice, honey, cumin and garlic together in a bowl. Arrange chicken breasts in a baking dish and pour marinade on top; cover dish with cling film and let chicken marinade in fridge for 1 hour.
    2. Preheat oven to 200 C / Gas 6.
    3. Bake the marinated chicken in preheated oven for 15 to 20 minutes, or until juices run clear, turning the chicken halfway through cooking time.
    4. Couscous salad:

    5. Prepare couscous in a large salad bowl according to packet instructions. Add cucumber, tomatoes, chickpeas, avocado and freshly chopped mint.
    6. Dressing:

    7. Mix olive oil, lemon juice, honey and cumin together in a bowl; season to taste with salt and ground black pepper. Pour over couscous salad and toss to coat.
    8. Slice cooked chicken into strips and arrange on top of couscous salad; serve.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (5)