Couscous Salad with Preserved Lemon, Broadbeans and Chicken
Prep 5 minutesCooking 5 minutes2 people
Preserved lemons and mint bring this salad to life, bringing a bold fresh flavours to kitchen dinnertime staples couscous and chicken. Good for lunch, as a side dish or make a big bowl for sharing at a party.
Ingredients
4-6 tbsp Early Harvest Arbequina Extra Virgin Olive Oil
Salt
200g frozen broad beans
1 tbsp finely chopped Preserved Lemon skin
2 cold roast chicken breasts, skin removed, meat shredded
100g Barley Couscous
Large handful mint, chopped
Instructions
- Add the Couscous to 175ml of salted water, fresh out of the kettle. Cover and set aside.
- Cook the broad beans in a pan of boiling salted water for 3-4 minutes. Drain and refresh under cold water.
- Mix Extra Virgin Olive Oil, Preserved Lemon skin and salt together in a large bowl. Add the chicken and broad beans and toss together.
- Fluff the couscous with a fork. Seasoning with olive oil, salt and pepper if desired. Add this and the mint to the broad bean, chicken and lemon. Serve.
Included in this Recipe
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
Barley Couscous
Our nutty high fibre couscous that has been awarded a Great Taste star in 2012.