Puy Lentil, Couscous and Chicken Salad
Photography by Aaron McLean.
This summery salad is just as nice for a light dinner as it is for a picnic. I prefer to leave this overnight to allow the flavours to intensify.
Serves: 8
INGREDIENTS
2 boneless, skinless chicken breasts
2 cups chicken stock
1 teaspoon curry powder
½ teaspoon sea salt
Salad
1 cup chicken stock, reserved after cooking the chicken
1 teaspoon curry powder
1 cup instant couscous
½ cup green Puy lentils, rinsed
2 cups water
5 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 teaspoon curry powder
½ cup currants
6 tablespoons lemon juice
1 x 400 gram tin chickpeas, drained and rinsed
½ cup mint, chopped
3 tablespoons flat-leaf parsley, chopped
¼ cup pinenuts, roasted
METHOD
Place the chicken breasts, stock, curry powder and salt in a small saucepan and bring to just below the boil. Lower the heat and simmer gently for 15-20 minutes or until the chicken is cooked through. Remove the chicken to a plate and cool. Strain the stock and set aside.
Salad: Put 1 cup of the reserved strained chicken stock in a saucepan with the curry powder and bring to the boil. Put the couscous in a heatproof bowl and pour over the stock. Cover with plastic wrap and leave for 15 minutes then fluff up with a fork. Set aside.
Put the lentils and water in a saucepan, season and bring to the boil. Simmer until tender but not mushy. Drain, rinse in cold water then drain again. Set aside.
Heat the olive oil in a sauté pan and cook the onion, garlic and curry powder for 15 minutes until tender and golden. Add the currants and lemon juice and cook for 1 minute.
Dice the chicken and place in a large bowl with all of the ingredients and herbs but not the pinenuts. Combine well, season if needed and add the pinenuts when ready to serve.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.