Minted chicken, broad bean, olive and feta couscous salad

 

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

Serves: 4
Cooking Time: 25 mins

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.

 

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