Chicken & Couscous Salad
- Dairy free
- Egg free
- Nut free
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
- 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.
- Pour the boiling water into a large bowl. Add the couscous stir cover and stand for 5 minutes. Fluff with a fork and cool.
- Combine the remaining ingredients in a large bowl. Add the pumpkin onion and couscous and season. Toss gently to combine.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.
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 |
| Sodium | 91.1 mg | 39.8 mg |
| Fibre | 3.3 g | 1.4 g |