Chicken cous cous salad with lemon

Name: Chicken cous cous salad with lemon
Cuisine: Australian
Ingredients: ¼ cup shredded flat-leaf parsley; 8 green olives, pitted and sliced; 12 cherry tomatoes, halved; 2 tablespoons diced rind/zest of Preserved Lemon; 2 cooked chicken breasts, shredded; 125 g/4 oz green beans, sliced diagonally; 2 tablespoons unsalted butter; 400 ml/12½ fl oz White Chicken Stock or water; 400 ml/12½ fl oz White Chicken Stock or water; 200 g/6½ oz cous cous (see Note); 1 teaspoon freshly ground black pepper; 175 ml/5½ fl oz extra-virgin olive oil; 1 teaspoon sea salt; 2 teaspoons pomegranate molasses; 2 cloves garlic, finely chopped; 1 small red/Spanish onion, finely chopped; 50 ml/1½ fl oz lemon juice; ¼ cup mint leaves; 1 small red/Spanish onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

200 g/6½ oz cous cous (see Note)
400 ml/

Oceania
Australia
Preserve

Method

Place cous cous in a bowl. Bring stock to the boil and pour over cous cous. Stir in butter and leave to stand, stirring occasionally, for 15 minutes, or until liquid has been absorbed. Cool.
Blanch beans and refresh in cold water.
Make vinaigrette by whisking all ingredients together.
In a large bowl, combine cous cous, beans, chicken, prese