|Pepper chicken and pearl couscous salad with Persian feta|
This delicious Pepper chicken and pearl couscous salad with smooth feta is sure to become a regular feature on your dinner menu. Proudly brought to you by Lemnos and the Taste team.
To Prep 0:15
To Cook 0:20
250g trussed cherry tomatoes
4 (about 150g each) chicken breast fillets
1/2 teaspoon coarsely ground black pepper
1 teaspoon sumac
1 tablespoon olive oil
1 1/2 cups (300g) pearl couscous
100g baby rocket leaves
1/2 cup flat-leaf parsley leaves
1/2 cup mint leaves
250g Lemnos Smooth Feta, crumbled, reserving 2 tbs of oil
1 tablespoon cider vinegar
1/4 cup (35g) toasted slivered almonds
Preheat panggangan to 200°C. Line a baking tray with baking paper. Place the tomatoes on the tray and drizzle with half the oil. Season with salt and pepper. Roast for 10 minutes or until tomato begin to wilt. Remove from heat.
Heat a chargrill pan on high. Combine the chicken, pepper, sumac and remaining oil in a large bowl. Season with salt. Cook on grill, turning, for 10 minutes or until just cooked through. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thickly slice.
Cook the couscous in a saucepan of boiling water for 8 minutes or until tender. Rinse under cold running water. Drain well.
Combine the couscous, tomatoes, rocket, parsley, mint, feta in a large bowl. Whisk the reserved oil and vinegar in small bowl. Drizzle over couscous mixture. Divide among serving plates. Top with chicken and sprinkle with almonds to serve.
Taste.com.au – September 2014
Recipe by Sarah Hobbs
Photography by Craig Wall