Tangy Chicken Couscous Salad Food

TANGY COUSCOUS SALAD

Steps:

• Cook the couscous or bulgur wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
• Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulgur wheat, then mix through the remaining ingredients. Serve at room temperature.

SPICY CHICKEN COUSCOUS

Steps:

• Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.
• Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.
• Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.

TANGY CHICKEN COUSCOUS SALAD

Steps:

• Place the couscous in a large bowl and pour over the Worcestershire sauce.
• Add 1 1/4 cups of boiling water from the kettle, mix well, then add the remaining ingredients except the chicken.
• Cover the mixture and leave in a cool place for at least 15 minutes.
• Stir in the cooked chicken and serve.

TANGY CHICKEN SALAD

Steps:

• Put chicken in mixing bowl and add other ingredients to taste. Chill before serving. Great on toasted whole wheat bread!

CHICKEN & COUSCOUS SALAD

Steps:

• Mix dressing ingredients and set aside in the refrigerator.
• Boil broth, gradually stirring in couscous.
• Remove from heat; cover and let stand for 5 minutes.
• Fluff with a fork.
• Place in a large bowl and cool slightly.
• Add all other ingredients.
• Toss with dressing.

TANGY COUSCOUS SALAD

Steps:

• Cook the couscous in vegetable broth according to pack instructions. Trim the ends off the zucchini, then cut into slices.
• Heat a griddle pan or broiler. Drizzle the zucchini slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous, then mix through the remaining ingredients. Serve at room temperature.

GIANT COUSCOUS SALAD WITH CHARRED VEG & TANGY PESTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot, onions and peppers together with the oil, then spread out on a large roasting tray lined with baking paper and roast for 35 mins. Scatter over the cherry tomatoes, then return to the oven for 10 mins more until the tomatoes have softened and the vegetables are tender.
• Meanwhile, cook the couscous following pack instructions, then rinse and drain. To make the pesto, put the coriander and half the parsley in a bowl with the garlic, chilli, cumin, vinegar, oil and 25g of the pine nuts. Add 2 tbsp water, then blitz with a hand blender until smooth or use a small food processor.
• Toss the roasted veg and chopped parsley through the couscous and pile on the pesto, then scatter with the remaining pine nuts. If you're following the Healthy Diet Plan, serve half of the salad immediately then chill the rest for another day.

YUMMY BAKED CHICKEN THIGHS IN TANGY SAUCE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend.
• Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.
• Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

TANGY CHICKEN COUSCOUS SALAD

Steps:

• Place the couscous in a large bowl and pour over the Worcestershire sauce.
• Add 1 1/4 cups of boiling water from the kettle, mix well, then add the remaining ingredients except the chicken.
• Cover the mixture and leave in a cool place for at least 15 minutes.
• Stir in the cooked chicken and serve.