Project Description
Pepper Chicken & Pearl Couscous Salad with Persian Fetta
- Serves 4
- Preparation time: 15 minutes
- Cooking time: 20 minutes
Ingredients:
- 250g trussed cherry tomatoes
- 4 (about 150g each) chicken breast fillets
- ½ tsp coarsely ground black pepper
- 1 tsp sumac
- 1 tbs olive oil
- 11/2 cups (300g) pearl couscous
- 100g baby rocket leaves
- 1/2 cup flat-leaf parsley leaves
- ½ cup mint leaves
- 250g Lemnos Persian fetta, crumbled, reserving 2 tbs of oil
- 1 tbs cider vinegar
- ¼ cup (35g) toasted slivered almonds
Method:
- Preheat oven to 200°C. Line a baking tray with baking paper. Place the tomatoes on the tray and drizzle with half the oil. Season with salt and pepper. Roast for 10 minutes or until tomato begin to wilt. Remove from heat.
- Heat a chargrill pan on high. Combine the chicken, pepper, sumac and remaining oil in a large bowl. Season with salt. Cook on grill, turning, for 10 minutes or until just cooked through. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thickly slice.
- Cook the couscous in a saucepan of boiling water for 8 minutes or until tender. Rinse under cold running water. Drain well.
- Combine the couscous, tomatoes, rocket, parsley, mint, fetta in a large bowl. Whisk the reserved oil and vinegar in small bowl. Drizzle over couscous mixture. Divide among serving plates. Top with chicken and sprinkle with almonds to serve.
