Lemon Chicken Salad

1. 1

   Mix a tbsp of lemon juice with a tbsp of olive oil and season.

2. 2

   Toss the chicken in it until well coat.

3. 3

   Set aside for 15 minutes.

4. 4

   Meanwhile, pu the couscous in a bowl and pour on 450 ml boiling water.

5. 5

   Cover with cling film and leave for 15 minutes.

6. 6

   Heat 1 tbsp of oil in a non stick frying pan and cook the chicken over a medium heat turning occasionally for about 10 minutes or until cooked through.

7. 7

   Pat the chicken dry with kitchen paper.

8. 8

   Add the remaining lemon juice and oil to the couscous and fluff up with a fork.

9. 9

   Gently mix in the spring onions, tomatoes, cucumber, mint and parsley and season well with salt and pepper.

10. 10

    Serve with the lemon chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.