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| Main Ingredients | Chicken, Couscous |
| Cuisine | Fusion, , , , |
| Course | Salads |
| Prep Time | 11-15 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- ½ cup chicken
- ½ cup couscous
- ½ cup chicken stock
- 5-6 cherry tomatoes
- 1 tablespoon lemon juice
- 4 teaspoons olive oil +for drizzling
- 2 teaspoon tabasco sauce
- 10-12 basil leaves
- 2-3 iceberg lettuce leaves
- 50 grams feta cheese
Method
- Heat chicken stock for 3-5 minutes or until it begins to boil.
- Place couscous in a large bowl. Cut cherry tomatoes into halves.
- Add boiled chicken stock to couscous, cover with a cling foil and set aside for 5 minutes.
- For dressing, combine lemon juice, olive oil, ¼ teaspoon pepper powder, salt, Tabasco sauce and half the basil leaves in another bowl and mix well.
- Tear lettuce leaves and place in another bowl. Add chicken, halved cherry tomatoes and crumbled feta cheese.
- Fluff couscous with a fork. Add to the chicken-lettuce salad and toss well. Add salt and the remaining pepper powder and mix. Add dressing and toss well.
- Serve garnished with remaining chopped basil leaves and a drizzle of olive oil.
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