Chicken, Roast Carrot and Couscous Salad
Photography by Josh Griggs.
Makes: 2 portions
INGREDIENTS
1 cup couscous
3 tablespoons currants
1 teaspoon butter
3 tablespoons olive oil
¾ cup boiling water
sea salt and ground pepper
300 grams pumpkin, thickly sliced
6 baby carrots
1 teaspoon cumin seeds
2 teaspoons runny honey
½ clove garlic, crushed
½ cup yoghurt
1½ cups cooked chicken, shredded
1 cup chickpeas, drained
½ cup chopped coriander
½ cup chopped mint
¼ cup toasted pine nuts
1 teaspoon ground sumac
TO SERVE
Turkish bread
METHOD
Preheat the oven to 190°C.
Put the couscous, currants, butter, 1 tablespoon of the olive oil and boiling water in a large bowl and combine. Season well with salt and pepper, cover with plastic wrap and leave for 15 minutes then fluff up with a fork then set aside. Put the remaining oil in
a roasting pan with the pumpkin and carrot. Sprinkle with cumin seeds, drizzle with honey and season well with sea salt and ground pepper. Roast for 25 minutes and set aside to cool.
Mix the garlic into the yoghurt. Toss the couscous with the pumpkin, carrots, chicken, chickpeas and herbs. Top with garlic yoghurt and a sprinkle of pine nuts and sumac. Can be eaten as it is, piled onto Turkish bread or popped into pita pockets.
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