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–+ servings
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4.67 from 3 votes

Chicken Cous Cous Salad

A perfect salad for a warm summer evening.
Recipe Category: Chicken, Salad
Makes enough for: 2 people
All Rights Reserved: An Original Recipe from Lavender and Lime

Ingredients

for the cous cous

  • 95 g cous cous
  • 5 mls oregano oil
  • Salt to season
  • 250 mls boiling water

for the salad

  • Salted boiling water in the bottom pot of your steamer
  • 2 skinless chicken breast fillets
  • Salt and freshly ground black pepper to season
  • 10 mls Dijon mustard
  • 4 sprigs fresh oreganum, divided
  • 1 cob corn, cobs removed
  • 4 baby marrows, thickly sliced
  • 8 baby tomatoes, quartered

for the vinaigrette

  • 45 mls oregano oil
  • 15 mls champagne vinegar
  • 1 clove garlic, crushed
  • 5 mls Dijon mustard
  • Salt and freshly ground black pepper to season

Method

for the cous cous

  • Place the cous cous into a bowl
  • Add the oil and the salt and mix with a fork
  • Pour in the boiling water
  • Cover with cling film and set aside until the water is absorbed
  • Fluff the grains with a fork

for the salad

  • Get your water boiling and set a steamer on top of the pot
  • Season the chicken breast
  • Brush on the mustard
  • Pick the leaves off 2 sprigs and sprinkle onto the chicken breasts
  • Steam for 12 minutes with a lid on the steamer
  • Remove and set aside to rest before slicing
  • Add the corn and 2 of the sprigs into the water
  • Steam the baby marrows while cooking the corn for 3 minutes
  • Drain the corn and set the corn and marrows aside
  • Season the vegetables and toss into the cous cous, with the chicken

for the vinaigrette

  • Mix all the ingredients together and dress the salad while still warm