Warm Couscous, Rocket and Chicken Salad

rocket_chicken
Method

1. Place 2 cups of couscous in a large bowl. Pour over 2 cups of hot chicken stock and allow to stand for 2 minutes or until all the liquid has been absorbed.

2. Fluff with a fork and mix through 1 hot shredded barbecued chicken, 1/3 cup halved semi-dried tomatoes, 1/2 cup pitted black olives, 100g cubed feta and 1/4 cup toasted slivered almonds.

3. Arrange couscous mixture on serving plates with 100g rocket and drizzle with combined 1/4 cup olive oil and 1 tablespoon lemon juice.

Serves 4—6

Ingredients

• 2 cups couscous
• 2 cups hot chicken stock
• 1 hot shredded BBQ chicken
• 1/3 cup semi-dried tomatoes, halved
• 1/2 cup pitted black olives
• 100g cubed feta
• 1/4 cup slivered almonds, toasted
• 100g Loose & Lively Rocket leaves
• 1/4 cup olive oil
• 1 tbsp lemon juice