Couscous Chicken Salad

Travelling from Scotland to London, I was hungry and at an airport. We all know the lack of food options available, particularly if you eat clean, so I was pleasantly surprised to find some great choices at Boots of all places. I picked up a couscous chicken salad. While it filled the hole and was quite nice I decided I needed to make this myself as it could only be nicer made fresh.

I got to London and took over my sisters kitchen in fact the only night they cooked in the two weeks I stayed there was when I was out with friends.

I do love cooking although I am not a precise cook nor do I really follow recipes. I used to, but I figure I have cooked enough now and know what works together and how much to add for the taste and how much to cook for the amount of people I am cooking for.

I wing it. Kind of like how I live my life actually but winging it does not make my food taste any less delicious.

I rubbed one chicken breast with chilli oil, turmeric and seasoned it before wrapping in a pocket of foil to bake in the oven.

While that was cooking I diced sweet potato and butternut pumpkin (squash for you folk in the northern hemisphere) and oiled it and sprinkled dried coriander, dried turmeric and as my sister was out of dried cumin I added cumin seeds and popped this in the oven to bake.

I sorted out one cup of couscous using a mix of chicken stock and water and chopped an onion, which I dumped on top of the sweet potato and pumpkin about 10 minutes before it was ready to come out of the oven.

In a bowl (big enough to mix everything together) I threw in a couple of handfuls of chopped baby spinach and some fresh coriander. I added a handful of raisins and the flesh of half a pomegranate.

I always manage to get pomegranate juice everywhere no matter how careful I am. I do what I have watched tv chefs do and hit the back of a cut pomegranate with a heavy knife but always have to dig into it with my fingers to remove all the beads of goodness. Perhaps that is just not dignified to do on television.

Once the chicken was cooked (I have cut into it to ensure it is) I pulled it out and set it aside for a bit. I fluffed the couscous with a fork every now and then and once it is cooked I tossed in the pumpkin, sweet potato and onion and stirred through.

I heated a dry frying pan quite hot and toasted some pepitas and sunflower seeds, stirring often. You don’t want them burning and who doesn’t like a toasted seed?? In actual fact I always have seeds and nuts in my kitchen add them to most dishes I make.

I cut the chicken into little chunks and added it to the couscous. I added most of the seeds then popped all this in the bowl with the cold ingredients. After mixing everything together I serve and top the portions with the additional toasted seeds.

This was so tasty that my Vez and Andy asked me to make it again before the week was out. Definitely a winner if you are cooking it twice a week.

Couscous Salad

Couscous Salad

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