This is an easy Spring Salad.
A hearty couscous salad that is so simple to make.
INGREDIENTS
Serves 2
6 Chicken Tenderloins, cubed
1 Lime, rind finely grated and juice
1/2 Cup Couscous
1 Tbsp Butter
2 Tbsps Mint Leaves, finely chopped
1 Cup Rocket, roughly chopped
2 Tbsps Capers
4 Small Cornichons, chopped
1 Large Red Chilli, deseeded and thinly sliced
8 Mini Asparagus Spears, trimmed and cut in half lengths
Olive Oil Spray
Olive Oil
Salt
METHOD
Put the chicken into a shallow dish, add the lime rind and half the juice. Combine well. Cover and marinate.
Bring 1/2 cup of water, a splash of olive oil and pinch of salt to the boil. Remove from heat. Add couscous, cover and allow to stand for 3 to 4 minutes.
Heat a large non stick chargrill pan over a medium to high heat. Spray with Oil.
Cook chicken for 10 minutes or until golden brown on both sides and cooked through.
Add asparagus and cook further a further 5 minutes, turning occasionally. Cool slightly.
Add butter to the couscous and fluff with a fork until melted.
Add mint, rocket, capers, chilli and cornichons to couscous and gently fold together until evenly combined.
Add the chicken and asparagus. Toss with couscous salad. Drizzle over remaining lime juice to serve.
Season to your liking.
This salad is delicious served warm or cold.
