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Couscous Salad

Couscous Salad 
  • 4 People
  • 60 min.
  • intermediate 
Add extra flavour to this Chicken and Couscous Salad with Rajah Mild and Spicy Curry Powder. It’s quick to prepare and serves up to six people, making it ideal for a mid-week dinner or a quick weekend lunch. Top it off with a yoghurt and coriander dressing. 
Ingredients
  • 250 g chicken fillet
  • 1 onion cubed
  • 10 ml (2 tsp) olive oil
  • 45 ml (3 tbsp) Rajah mild & spicy curry powder
  • 250 ml (1 cup) couscous
  • 1 red pepper cubed
  • 1 green pepper cubed
  • 1 yellow pepper cubed
  • ½ cup feta cheese cubed
  • 1 cup olives
  • 10 ml (2 tsp) salt
  • 10 ml (2 tsp) ground black pepper
  • Knorr Yoghurt and Herb dressing (to drizzle when served)
Cooking Method

  1. Preheat the oven to 180 degrees for the chicken.

  2. Marinade your chicken with 2 tablespoons of Rajah Mild & Spicy Curry Powder, salt and pepper to taste.

  3. Grill the marinated chicken fillet in the oven at 200 degrees celsius for 20 minutes until cooked and golden brown.

  4. Once the chicken is cooked, remove from the oven, and put aside to rest and cool down.

  5. In a pot, heat up the oil, add the chopped onion and Rajah and fry until the onions are soft.

  6. Add the couscous to the onions and combine well. Remove the pot off the stove.

  7. Add 250ml of boiling water and cover the couscous for 10 to 15 minutes until all the liquid is absorbed.

  8. Once the couscous has absorbed all the liquid, use a fork, and fluff the couscous separating the grains

  9. In a separate bowl add all your vegetables, olives, feta, and the couscous and mix well.

  10. Slice your chicken fillets and add to the salad.

  11. Drizzle Knorr Yoghurt & Herb dressing onto the salad and serve.

  • Nut Free
  • Dairy Free
  • Gluten Free

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