Israeli couscous chicken salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

First published: Apr 2014

Serves: 4

Time to make: 15 mins , excludes roasting chicken

Ingredients

More weights & measures

1 portion (350g) Basic roasted chicken (see tip)
280g pack Alexandra’s Moroccan Couscous cooked with 1 tablespoon oil (no salt)
4 cloves roasted garlic
1 small cucumber, diced
½ cup oil-free sun-dried tomatoes
3 spring onions, sliced
1 cup corn sweetcornXkernels
1 red capsicum, diced
2 tablespoons chopped coriandercilantroX
4 cups kale, chopped
4 tablespoons balsamic vinegar

Instructions

1 Break chicken in chunks. Place couscous in a large bowl. Squeeze in garlic flesh and toss lightly. Add chicken with vegetables to couscous and mix.

2 Garnish with coriander and serve with kale drizzled with balsamic.

Variations

If you can’t find Alexandra’s Moroccan Couscous, use Israeli couscous or a small pasta such as risoni or orzo and add a little Moroccan seasoning.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 554cal

Kilojoules 2320kJ

Protein 36g

Total fat 16g

–Saturated fat 4g

Carbohydrates 65g

–Sugars 10g

Dietary fibre 8g

Sodium 320mg

Calcium 170mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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