10 Minute Couscous Salad
10m
prep time
10m
total time
Easy
level
10
ingredients
This makes a great light lunchbox filler for a day out and is equally good at home from the fridge. Add chicken or salmon for a bit of protein.
Method
Based on 4 servings, adjust as needed.
Step 1
If adding chicken breast to this recipe, add some oil to a frying pan then lay in the chicken breasts and cook for 2-3 minutes or until browned. Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through. Check the inside is cooked by poking in the end of a sharp knife – the juices should run clear. If not, keep cooking for another minute and check again. Rest for 5 minutes before serving so the juices can be reabsorbed and the chicken will be juicy.
Step 2
Tip the couscous into a large bowl and pour over the hot stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed.
Step 3
Meanwhile, slice the spring onions and peppers, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts, if using, to serve.
- Ingredients
- Based on 4 servings
-
200g Feta Cheese, cubed 1 x Sainsbury's Greek Feta Cheese 200g -
1 Cucumber, diced 1 x Sainsbury's Whole Cucumber -
4 Spring Onions, sliced 1 x Sainsbury's Spring Onions Bunch 100g -
2 Red Pepper, sliced 2 x Sainsbury's Red Pepper -
200g Couscous 1 x Sainsbury's Cous Cous 500g -
400ml Hot Vegetable Stock, 1 stock cube per 400ml water 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
4 Chicken Breasts 2 x Sainsbury's 320g British Fresh Skinless & Boneless Chicken Breast Fillets -
4 tbsp Pine Nuts 1 x Sainsbury's Toasted Pine Nuts 100g -
4 tbsp Pesto 1 x Sainsbury's Fresh Green Pesto 150g
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