Tabbouleh Inspired Chicken Salad

5 standard portions

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Ingredients

• 700 g chicken breast, thinly sliced ((£4.70))
• 300 g giant couscous ((£1.60))
• 6 salad tomatoes, diced ((£0.95))
• Juice of 1 lemon ((£0.30))
• 1 red onion, diced ((£0.10))
• 30 g bunch of fresh parsley, finely chopped ((£0.60))
• 30 g bunch of fresh mint, finely chopped (stems removed) ((£0.60))
• 1-2 cucumbers, diced ((£0.89))
• 1 tbsp rapeseed oil
• 1 tbsp extra virgin olive oil
• 1 tsp dried coriander

Method

1. Start by slicing the chicken breasts into thin pieces. Add them to a large frying pan with 1 tbsp of rapeseed oil on a high heat. Season with dried coriander, salt and pepper. Fry each side for 3-4 minutes (longer depending on how thinly you have sliced the chicken).
2. Whilst the chicken is frying, add the giant cous cous to boil in water or vegetable stock if you have a cube in the cupboard.
3. Meanwhile, prepare all the ingredients for the tabbouleh by finely chopping the parsley, mint, tomatoes, red onion and cucumber.
4. When the couscous is ready, sieve and rinse with cold water until it is cool. In a large mixing bowl, stir all the components of the salad together along with 1 tbsp of extra virgin olive oil and the lemon juice. Season generously with salt and pepper and toss to combine.