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!
Karianne
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
- 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.
- Preheat oven to 200 C / Gas 6.
- Bake the marinated chicken in preheated oven for 15 to 20 minutes, or until juices run clear, turning the chicken halfway through cooking time.
- Prepare couscous in a large salad bowl according to packet instructions. Add cucumber, tomatoes, chickpeas, avocado and freshly chopped mint.
- 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.
- Slice cooked chicken into strips and arrange on top of couscous salad; serve.
