Chicken & Couscous Salad

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

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.