Chicken and feta couscous
- August 2008
- 100g sachet Ainsley Harriott’s Spice Sensation Couscous
- 175ml boiling water
- 50g feta, crumbled
- A small handful fresh mint leaves, shredded
- 2 ripe vine tomatoes, roughly chopped
- 100g mixed marinated olives
- 200g pack roasted lemon and herb chicken fillets, torn into large pieces
- Lemon wedges to squeeze over, if you like
- Put the couscous in a large bowl. Pour over the boiling water, stir, cover with cling film and leave to stand for 5 minutes.
- Fluff up the grains with a fork. Stir through the feta, mint leaves, tomatoes, and olives.
- Stir through the roasted lemon and herb chicken fillets. Serve with lemon wedges to squeeze over, if you like.
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