It’s been a while since I’ve done a recipe, so I decided to raid the kitchen cupboard and test run some new to me gluten free products I’ve been meaning to try for ages. I missed couscous mainly because it’s so easy to make and also as either a side or a main. So the weather has been quite warm recently, so I decided to make a refreshing and healthy salad, that is perfect for summer.
Mango peeled and cubed
Chicken Breast (1 per a person)
Cucumber, peeled and chopped
1 Small Pomegranate
Juice of one lemon.
Prep and cooking time: Approx 30mins
Fry the chicken breasts in a griddle pan lightly coated with oil until cooked, when cooked, take out, chop in to cubes coat with a few tablespoon of Yuzu seasoning and return to the pan for a few minutes.
Whilst the chicken breast is cooking, line the plate with a bed of salad leaves and prepare the corn couscous as per the instructions.
Once the couscous is cooked place in the centre of the the plate. Add the mango, cucumber and cooked chicken, sprinkle with a some pomegranate seeds, chopped mint and marinade. This dish also works just as well with papaya. To make the marinade, add a tablespoon of olive oil to the juice of one lemon and some salt and pepper and whisk until mixed.
I have to say corn couscous is a very good substitute for regular couscous which is usually made from semolina or durum wheat, it has a slightly more crunchy texture but I quite like that.