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| Puy Lentil, Couscous and Chicken Salad |
This summery salad is just as nice for a light dinner as it is for a picnic. prefer to leave this overnight to allow the flavours to intensify
Serves 8
2 Puy Lentil, Couscous and Chicken Salad ingredients: boneless, skinless chicken breasts. 2 cups chicken stock. 1 teaspoon curry powder. 1\2 teaspoon sea salt. Salad: 1 cup thicken stock, reserved after cooking the chicken. 1 teaspoon curry powder. 1 cup instant couscous. 1/2 cup green Puy lentils, rinsed. 2 cups water. 5 tablespoons olive oil. 1 large onion, finely chopped. 2 cloves garlic, crushed. 1 teaspoon curry powder. 1\2 cup currants. 6 tablespoons lemon juice. 1 x 400 gram tin chickpeas, drained and rinsed. 1/2 cup mint, chopped. 3 tablespoons flat-leaf parsley, chopped. 1/4 cup pinenuts, roasted
Puy Lentil, Couscous and Chicken Salad recipe: Place the chicken breasts, stock, curry powder and salt in a small saucepan and bring to just below the boil. Lower the heat and simmer gently for 15-20 minutes or until the chicken is cooked through. Remove the chicken to a plate and cool. Strain the stock and set aside
Salad: Put 1 cup of the reserved strained chicken stock in a saucepan with the curry powder and bring to the boil. Put the couscous in a heatproof bowl and pour over the stock. Cover with plastic wrap and leave for 15 minutes then fluff up with a fork. Set aside. Put the lentils and water in a saucepan, season and bring to the boil. Simmer until tender but not mushy. Drain, rinse in cold water then drain again. Set aside. Heat the olive oil in a sauté pan and cook the onion, garlic and curry powder for 15 minutes until tender and golden. Add the currants and lemon juice and cook for 1 minute. Dice the chicken and place in a large bowl with all of the ingredients and herbs but not the pinenuts. Combine well, season if needed and add the pinenuts when ready to serve. By then, the Puy Lentil, Couscous and Chicken Salad is ready
Serves 8
2 Puy Lentil, Couscous and Chicken Salad ingredients: boneless, skinless chicken breasts. 2 cups chicken stock. 1 teaspoon curry powder. 1\2 teaspoon sea salt. Salad: 1 cup thicken stock, reserved after cooking the chicken. 1 teaspoon curry powder. 1 cup instant couscous. 1/2 cup green Puy lentils, rinsed. 2 cups water. 5 tablespoons olive oil. 1 large onion, finely chopped. 2 cloves garlic, crushed. 1 teaspoon curry powder. 1\2 cup currants. 6 tablespoons lemon juice. 1 x 400 gram tin chickpeas, drained and rinsed. 1/2 cup mint, chopped. 3 tablespoons flat-leaf parsley, chopped. 1/4 cup pinenuts, roasted
Puy Lentil, Couscous and Chicken Salad recipe: Place the chicken breasts, stock, curry powder and salt in a small saucepan and bring to just below the boil. Lower the heat and simmer gently for 15-20 minutes or until the chicken is cooked through. Remove the chicken to a plate and cool. Strain the stock and set aside
Salad: Put 1 cup of the reserved strained chicken stock in a saucepan with the curry powder and bring to the boil. Put the couscous in a heatproof bowl and pour over the stock. Cover with plastic wrap and leave for 15 minutes then fluff up with a fork. Set aside. Put the lentils and water in a saucepan, season and bring to the boil. Simmer until tender but not mushy. Drain, rinse in cold water then drain again. Set aside. Heat the olive oil in a sauté pan and cook the onion, garlic and curry powder for 15 minutes until tender and golden. Add the currants and lemon juice and cook for 1 minute. Dice the chicken and place in a large bowl with all of the ingredients and herbs but not the pinenuts. Combine well, season if needed and add the pinenuts when ready to serve. By then, the Puy Lentil, Couscous and Chicken Salad is ready
