The weather has been really hot and humid lately, so I’ve been trying a few salad recipes. This one started off as a recipe from the Marie Claire – 10 Years of Great Food cookbook, but I changed a bit of it so it’s turned out as something quite different. I had to substitute a few ingredients – with bubs at 5 weeks now, I’m still finding it a bit of a mission to get to the supermarket to get everything I need. Below is my adaptation of it. It’s a healthy and refreshing meal for a hot summer evening!
Chicken and preserved lemon salad
1 Tbsp sea salt
juice of 2 lemons
2 skinless chicken breasts
2 Tbsp olive oil
1-2 Tbsp chilli infused extra virgin olive oil
1 tsp ground cumin
2 Tbsp finely chopped preserved lemon rind
1/2 c flaked almonds, toasted
handful of flat-leaf parsley (or coriander), coarsely chopped
handful of mint, coarsely chopped
1/2 telegraph cucumber, diced
1/4 C dried cranberries, coarsely chopped (or use whole currants)
1/2 C Israeli couscous
Bring a saucepan of water to the boil. Add the sea salt, half the lemon juice and the chicken breasts. When the liquid returns to the boil, cover with a tightly-fitting lid and remove from the heat. Allow to sit, covered, for 40 minutes – during this time the residual heat will gently poach the chicken.
Remove the chicken from the poaching liquid. Bring the liquid to boil again and then add the couscous. Boil until cooked – about 8-10 minutes – and then drain.
While the couscous cooks, shred the chicken breasts into a large bowl. Add the remaining lemon juice, both olive oils, cumin, preserved lemon rind and flaked almonds. Toss together briefly, then add the remaining salad ingredients including the cooked couscous. Season to taste, toss again and then serve.