Middle Eastern inspired sumac chicken and couscous salad
Prep: 10 minutes
Cook: 6-7 minutes
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500g chicken breasts, sliced
2 tsp sumac seasoning
2 tbsp extra virgin olive oil
50g pitted green olives, sliced
2 tbsp chopped coriander
200g whole wheat couscous
1 preserved lemon, chopped
Juice of 1 lemon
4 handfuls mixed leaf salad
Toss the chicken in one teaspoon of sumac. Heat one tablespoon of oil in a frying pan and fry the chicken for six to seven minutes until golden and cooked through. Add the olives and coriander.
Meanwhile, place the couscous and preserved lemons in a bowl and pour over 300ml of boiling water, cover and leave for five minutes, fluff up with a fork. Leave to cool slightly.
Whisk together the lemon juice, remaining sumac and oil and toss into the salad. Mix in the chicken and couscous.
Recipe from freshandnaked.co.uk