Chicken and feta couscous

Name: Chicken and feta couscous
Yield: Serves 2
Cuisine: Greek recipes
Ingredients: 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

Easy
August 2008

Easy
August 2008

Serves 2
Ready in 8 minutes

All this easy no-cook chicken recipe requires you to do is put the kettle on. It’s ready in just 8 minutes!

Save recipe

Save recipe Print

Ingredients

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

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

Method

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.

Method

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.

Fancy getting a copy in print?

Subscribe to our magazine