Another recipe I was collecting in my cooking book, now on my Blog cooking book :)
Serves: 4 Prep 15 minutes (+Cooling time) Cooking 10 minutes
1 cup pearl couscous
2 tbsp olive oil
4 x 120 g Coles RSPCA Approved Chicken Breast Fillets
2 tsp ground cumin
1/2 bunch celery, yellow leaves reserved, thinly sliced diagonally
1 cup (175g) white grapes, halved
1 cup (190g) red grapes, halved
1/3 cup (35g) walnuts, toasted, coarsely chopped
100 g reduced-fat feta, crumbled
1 lemon, zested, juiced
Cook couscous in a saucepan of salted boiling water for 5-6 minutes or until tender. Refresh under cold running water. Drain.
Meanwhile, heat 1 teaspoon of the oil in a non-stick frying pan over medium heat. Sprinkle chicken with cumin and season with salt and pepper. Cook for 4 minutes each side or until golden brown and cooked through. Transfer to a plate. Cover with foil. Set aside to cool.
Coarsely shred the chicken. Place in a bowl with the couscous, celery and celery leaves, grapes, walnut and feta.
Whisk lemon juice and remaining oil in a bowl. Season with salt and pepper. Drizzle over salad and toss to combine. Serve sprinkled with lemon zest.