TO DRINK: Ken Forrester Chenin Blanc is fresh and fruity, with enough weight to stand up to these strong flavours.
Minted chicken, broad bean, olive and feta couscous salad
Ingredients
- 30ml (2 tbsp) olive/avocado oil, plus extra to drizzle
- salt and freshly ground black pepper, to taste
- 4 chicken breasts, cut into cubes
- 250g couscous
- 30ml (3 tbsp) butter
- 45ml (3 tbsp) fresh mint, chopped
- 300g frozen or fresh broad beans
- 90g black olives, pitted
- 200g feta, cubed
Instructions
1
Heat the oil in a pan, season the chicken and fry until cooked through.
2
Prepare the couscous with boiling water according to the packet instructions. Once cooked, add the butter and mint. Mix through and fluff up with a fork.
3
Boil the broad beans in salted water for 2 – 3 minutes. Cool in a colander under cold running water and drain. Make a slit in the top of each bean and remove the outer skin.
4
In a large bowl, combine the chicken, broad beans, olives, and couscous.Gently stir in the feta, drizzle with the extra oil and serve.
