Sliced chicken, red and green capsicums, mango and avocado are plated over couscous in this warm, colourful salad.
P
Pete Cooks
3 people made this
Ingredients
Serves: 4
1 cup couscous
2 sprigs fresh mint, stemmed and chopped
2 sprigs coriander, chopped
2 cups boiling water
2 skinless, boneless chicken breasts
1 tablespoon paprika
salt and freshly ground black pepper, to taste
1 large green pepper, chopped
1 large red pepper, chopped
1 mango, cubed
1 avocado, cubed
1 small bunch watercress
40g crumbled feta cheese
3 tablespoons low fat yoghurt
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Directions Preparation:40min › Cook:10min › Extra time:5min › Ready in:55min
Combine couscous, mint and coriander in a bowl. Pour in boiling water. Cover and let stand until couscous is soft, about 5 minutes.
Place chicken breasts between 2 sheets of heavy foil on a solid, level surface; pound firmly with the smooth side of a meat mallet to a 2cm thickness. Season both sides with paprika, salt and pepper.
Heat a large nonstick pan over medium heat. Fry chicken breasts until cooked through, about 5 minutes per side. Slice chicken into strips.
Add green and red capsicum to the same pan that you used to cook the chicken; cook and stir over high heat until blackened in spots, about 5 minutes.
Spread couscous over the bottom a large serving plate. Top with chicken slices, capsicum mixture, mango, avocado, watercress, feta cheese and yogurt.