Tangy chicken and couscous salad
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Time to make:
25 mins, prep 15 mins, cook 10 mins
$3.86 per serve
(at time of publication)
Full ingredients list:
- 2 skinless chicken breasts (240g total)
- ground black pepper, to taste
- 1/4 cup balsamic vinegar
- 1 tablespoon canola oil
- 1/2 red onion, diced
- 2 nectarines, roughly chopped
- 6–8 prunes, roughly chopped
- 1/2 cup couscous
- chopped parsley, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place chicken breasts between 2 sheets of plastic wrap and roll or pound with a rolling pin to tenderise. Place chicken into a bowl, season with black pepper and add 1 tablespoon balsamic vinegar. Marinate in the refrigerator for at least 10 minutes.
Step 2 Heat oil in a frying pan over medium-high heat and cook onion until softened. Add nectarines, prunes and remaining balsamic vinegar. Cook until softened (about 5 minutes).
Step 3 Place couscous into a small bowl. Add 1/2 cup boiling water. Cover. Stand for 5 minutes.
Step 4 Remove mixture from pan, leaving any juices, and set aside. Add chicken to pan and cook until lightly golden and cooked through.
Step 5 Add fruit and onion mix to couscous and fluff with a fork. Divide between plates and serve topped with chicken and garnish with chopped parsley.
About this recipe
First published: May 2010