The Northern Express Herald
A useful staple to have in the cupboard is Israeli couscous, which is great served alongside a steaming casserole or as a base to this fresh and light chicken salad recipe. Crunchy apples and cucumber with a yoghurt dressing are a beautiful combination. I used spinach from the garden, which has been growing in a pot all winter at the back door, with that real old-fashioned spinach flavour.
ISRAELI COUSCOUS SALAD WITH ROAST CHICKEN & APPLE RECIPE
Serves 4
2 chicken breasts, cooked
2 cups cooked Israeli couscous
¼ cup chopped telegraph cucumber
1 red apple, sliced thinly
2 Tbsp lemon juice
½ cup Brazil nuts, roughly chopped
2 cups shredded spinach leaves
½ cup chopped dill
Dressing
2 Tbsp lemon juice
½ cup Greek yoghurt
2 Tbsp chopped dill
1 tsp runny honey
- Chop the chicken into bite-sized pieces and place into a large bowl. Add the couscous, cucumber, red apple, lemon juice, nuts, spinach and chopped dill.
- In a small bowl, combine the lemon juice, yoghurt, dill and honey.
- Drizzle over the salad before serving.