Israeli couscous with roast chicken

Babiche Martens

Another useful staple to have in the cupboard is Israeli couscous, which is great served alongside a steaming casserole or as a base to a fresh and light chicken salad. Crunchy apples and cucumber with a yoghurt dressing are a beautiful combination. I used spinach from the garden, which has been growing in a pot all winter at the back door, with that real old-fashioned spinach flavour.

For the salad

2	Chicken breasts, cooked
2 cups	Israeli couscous, cooked (Main)
¼ cup	Telegraph cucumbers, chopped
1	Red apple, sliced thinly
2 Tbsp	Lemon juice
½ cup	Brazil nuts, roughly chopped
2 cups	Spinach leaves, shredded
½ cup	Chopped dill

For the dressing

2 Tbsp	Lemon juice
½ cup	Greek yoghurt
2 Tbsp	Chopped dill
1 tsp	Runny honey

Directions

1. Chop the chicken into bite-sized pieces and place into a large bowl. Add the couscous, cucumber, red apple, lemon juice, nuts, spinach and chopped dill.
2. In a small bowl, combine the lemon juice, yoghurt, dill and honey.
3. Drizzle over the salad before serving.

Also try:

• Freekeh with spicy lamb cutlets
• Spring carrot with orange, chervil and honey