Chicken, Couscous and Rocket Salad with Fresh Citrusy Orange

Rhonda Laird June 22, 2018 No Comments
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Chicken, Couscous and Rocket Salad with Fresh Citrusy Orange

 

Cooking Time: 30 mins

Calories: 380kcal

 

INGREDIENTS:

  • Chicken Fillet
  • Stock Cube
  • Couscous
  • Red Chilli
  • Coriander
  • Lime
  • Orange
  • Rocket

Dressing Mix:

  • Donegal Rapeseed Oil
  • Balsamic Vinegar

METHOD:

1. Preheat the oven to 22o°C.

2. Heat some Donegal Rapeseed Oil in a small pan and season the chicken fillet with salt & pepper. Add the chicken to the pan and fry for two minutes on each side. Then transfer to the oven and roast for 10-12 minutes, or until cooked through and the juices run clear.

3. While the chicken is in the oven, dissolve the stock cube in about 100ml of boiling water per person. Add the couscous into a bowl. Then pour the boiling stock into the couscous. There should be about twice as much liquid as couscous. Cover the bowl with cling film and allow to stand for 5 minutes.

4. Chop the chilli and discard the seeds. Chop the fresh coriander. Cut the lime into wedges. Add the chopped chilli, coriander and some lime juice to the couscous and mix through.

5. Remove the skin from the orange and cut it into segments.

6. Place the cooked chicken, rocket, orange and couscous in a large bowl and mix together. Add the Donegal Rapeseed Oil and balsamic vinegar dressing to taste.

 

Recipe kindly donated by Dropchef (http://www.dropchef.com) for our charity Cook Book –  available to buy HERE.

Rhonda Laird

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