Poached chicken, Israeli couscous, fennel & grape salad
- Number of Servings: 4
Ingredients
1 small carrot, peeled, sliced1 stick celery, sliced1 small onion, sliced1 bay leaf8 black peppercorns4 single chicken breasts300g Israeli couscous1 fennel bulk, halved, cored & finely sliced1 cup halved white grapes1 tsp olive oil3 Tbl olive oil, extra1.5 Tbl white wine vinegar1 tsp toasted cumin seedsSmall handful each basil, dill & parsley1 clove garlic
Put the carrot, celery, onion, bay leaf and peppercorns in a saucepan and cover well with water. Bring to the boil then add the chicken. Simmer for 15 mintues or until the chicken is cooked through. Remove the chickan to a plate & reserve the cooking liquid.
Strain the cooking liquid then add the couscous. Boil until al dente then remove from the heat and drain. Transfer the couscous to a large bowl and toss with 1 tsp olive oil.
Slice the chicken and place on top of the couscous. Plase the fennel, grapes and olives in another bowl.
Blitz the remaining olive oil, vinegar, cumin, herbs and garlic in a food processor. Taste and season then add to the fennel mixture. Spoon the fennel mixture over the chicken and couscous and top with more herbs.
Serving Size: Serves 4
Strain the cooking liquid then add the couscous. Boil until al dente then remove from the heat and drain. Transfer the couscous to a large bowl and toss with 1 tsp olive oil.
Slice the chicken and place on top of the couscous. Plase the fennel, grapes and olives in another bowl.
Blitz the remaining olive oil, vinegar, cumin, herbs and garlic in a food processor. Taste and season then add to the fennel mixture. Spoon the fennel mixture over the chicken and couscous and top with more herbs.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 379.3
- Total Fat: 15.3 g
- Cholesterol: 69.6 mg
- Sodium: 346.3 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 3.6 g
- Protein: 31.7 g