Poached chicken, Israeli couscous, fennel & grape salad

Poached chicken, Israeli couscous, fennel & grape salad
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Poached chicken, Israeli couscous, fennel & grape salad calories by ingredient


Modified from Cuisine Modified from Cuisine
Number of Servings: 4


    1 small carrot, peeled, sliced
    1 stick celery, sliced
    1 small onion, sliced
    1 bay leaf
    8 black peppercorns
    4 single chicken breasts
    300g Israeli couscous
    1 fennel bulk, halved, cored & finely sliced
    1 cup halved white grapes
    1 tsp olive oil
    3 Tbl olive oil, extra
    1.5 Tbl white wine vinegar
    1 tsp toasted cumin seeds
    Small handful each basil, dill & parsley
    1 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.

TAGS:  Poultry |

Member Ratings For This Recipe

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    Good! Love fennel. - 8/1/20