Herbed chicken with lemon couscous

This quick salad is easy to throw together and makes a colourful change from pasta or rice salads. It’s great for using up leftover chicken, too!


  • 180g couscous
  • 200g broccoli, trimmed and cut into small florets
  • Zest and juice of 1 lemon
  • 250g cooked skinless chicken breasts, cut into bite-size pieces
  • 50g sun-dried tomatoes, chopped
  • 25g unsalted cashew nuts, chopped
  • 2tbsp extra-virgin olive oil
  • ½ small bunch of basil, chopped


  1. Put the couscous in a heatproof bowl with the broccoli. Add the lemon zest and juice, then pour over 300ml boiling water. Cover with a plate to trap in the steam and set aside for 5 min.
  2. Add the cooked chicken to the couscous with the sun-dried tomatoes, cashew nuts, oil and basil. Season with freshly ground black pepper, mix well and serve.

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