Chicken & Couscous Salad

• Prep: 15
• Cook: 25 mins
• Serves: 6

Ingredients

• 250 g butternut pumpkin
• 1 medium onion
• 2 sprays olive oil
• 2 cups couscous, cooked
• 500 g cooked or BBQ chicken breast
• 1 cup fresh coriander
• 1 cup baby spinach leaves
• 2 tbs pumpkin seeds
• 1 cup cherry tomatoes
• 2 tbs lemon juice
• 1 tbs olive oil
• 1 pinch salt
• 1 pinch pepper

Method

1. Preheat oven to 220°C. Place the pumpkin and onion on a lined baking tray and spray with olive oil. Roast for 20 minutes or until browned. Remove and cool.
2. Pour the boiling water into a large bowl. Add the couscous stir cover and stand for 5 minutes. Fluff with a fork and cool.
3. Combine the remaining ingredients in a large bowl. Add the pumpkin onion and couscous and season. Toss gently to combine.

 

 

 

 

Nutrition information

	per serving	per 100g
Energy	1399.8 kJ	611.4 kJ
Protein	28.2 g	12.3 g
Fat, total	13.3 g	5.8 g
— saturated	2.9 g	1.3 g
Carbohydrate	23.1 g	10.1 g
— sugars	6.1 g	2.7 g
Fibre	3.3 g	1.4 g
Sodium	91.1 mg	39.8 mg