10 Minute Couscous Salad

by BBC Good Food

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
  • 1 Cucumber, diced 1x Sainsbury's Whole Cucumber
  • 200g Feta Cheese, cubed 1x Sainsbury's Greek Feta Cheese 200g
  • 200g Couscous 1x Sainsbury's Cous Cous 500g
  • 4 tbsp Pesto 1x Sainsbury's Fresh Green Pesto 150g
  • 4 Spring Onions, sliced 1x Sainsbury's Spring Onions Bunch 100g
  • 400ml Hot Vegetable Stock, 1 stock cube per 400ml water 1x Sainsbury's Stock Cubes, Vegetable 10x10g
  • 4 Chicken Breasts 2x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 320g
  • 2 Red Pepper, sliced 2x Sainsbury's Red Pepper
  • 4 tbsp Pine Nuts 1x Sainsbury's Toasted Pine Nuts 100g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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