(serves 4)
Another lunch idea that's easy to prepare and can be kept for a few days to ease the cooking load! I've been experimenting with a few cous cous salads, definitely more economic than quinoa, and i have rediscovered how yummy and filling it is, and so quick to cook ~ definitely will be a weekly staple! The addition of a few spices changes it up a little bit each time so that's exciting :)
Prep time: 15 min
Cooking time: 45 min
Ingredients:
2 chicken maryland (400g)
1 red capsicum
1/2 can corn
1/2 can whole baby beetroot
1 bunch asparagus
200g baby spinach
rind and juice of 1/2 lemon
1 tsp seeded mustard
1 1/2 C cous cous
1 1/2 C water
2 tsp cumin, ground
1 tsp chicken stock powder
1 tsp paprika
salt, pepper
olive oil
25g butter
Method:
1. Bring a pot of water to the boil, add salt and poach the chicken for 30-45min until just cooked. Cool and shred. Dress in olive oil, salt, pepper, lemon rind and juice and mustard.
2. Meanwhile, drain the corn and beetroot from the can.
NB. You can either roast/grill the beetroot to dry it out and season a bit, or it's probably ok just out of the can if you're feeling lazy!
You can also boil the corn for a couple of minutes and melt butter and salt through it for extra tastiness!
3. Cut the asparagus in half, tying elastic bands around the bunches then par-boiling it for 2min and dicing into small circles.
4. Break up the cous cous with a fork and fluff in a large salad bowl. Add in the butter and toss until the cous cous is fluffy, grains are separated and the butter is melted through. Season with paprika, cumin, salt and pepper.
5. Toss in the asparagus, corn, beetroot, spinach and chicken. Season with a bit of extra lemon juice for tang!
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