Israeli couscous salad with roast chicken & apple. Photo / Babiche Martens

Israeli Couscous Salad With Roast Chicken & Apple

This tastefully light salad has it all going on — crunchy apple, tender chicken and herby yoghurt dressing

A useful staple to have in the cupboard is Israeli couscous, which is great served alongside a steaming casserole or as a base to this fresh and light chicken salad recipe. Crunchy apples and cucumber with a yoghurt dressing are a beautiful combination. I used spinach from the garden, which has been growing in a pot all winter at the back door, with that real old-fashioned spinach flavour.

Serves 4

2 chicken breasts, cooked
2 cups cooked Israeli couscous
¼ cup chopped telegraph cucumber
1 red apple, sliced thinly
2 Tbsp lemon juice
½ cup Brazil nuts, roughly chopped
2 cups shredded spinach leaves
½ cup chopped dill

2 Tbsp lemon juice
½ cup Greek yoghurt
2 Tbsp chopped dill
1 tsp runny honey

1. Chop the chicken into bite-sized pieces and place into a large bowl. Add the couscous, cucumber, red apple, lemon juice, nuts, spinach and chopped dill.

2. In a small bowl, combine the lemon juice, yoghurt, dill and honey.

3. Drizzle over the salad before serving.

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