Cooked chicken with cous-cous
This is a great little salad you can knock together quickly with the leftovers of the Roast Chicken. I’ve added some texture with the pomegranate & pumpkin seeds and given the dish extra colour and flavour from the other ingredients. I’m a bit of a cheat on the cous-cous, often using Ainsley Herriots prepared packets, but a few added spices to the real thing works just as well.
Servings: people
Ingredients
- 200 grams Chicken-whole shredded (£0.39)
- .5 whole Red Pepper diced (£0.20)
- 15 grams Pumpkin seeds toasted (£0.09)
- 15 grams Fresh coriander chopped
- 140 grams cous cous (£0.19)
- .5 whole Pomegranate
- 50 grams Mozzarella cheese chopped
- 3 whole Spring onions chopped (£0.21)
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Prep Time: 10 minutes
Cook Time: 5 minutes
- Cover the cous-cous in boiling water and leave until all the water has been soaked up. Fluff up with a fork to check it is done.
- Prepare the other ingredients as instructed. Pop out the seeds from one half of the pomegranate and toast the pumpkin seeds.
- Throw everything together in a large bowl, mixing thoroughly. Allow to stand for 10 minutes then serve.
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