Chicken Couscous Salad (Hot or Cold)

• skinless chicken breasts↗4

  sliced into strips

• garlic clove↗1

  crushed

• ground coriander↗1 teaspoon
• ground turmeric↗1⁄4 teaspoon
• vegetable stock cube↗1

  dissolved in 14 fl.ozs. boiling water

• couscous↗6 ounces
• chives1 tablespoon

  finely chopped

• fresh basil↗1 tablespoon

  chopped

• tomatoes↗4

  skinned, seeded and diced

• cucumber↗1⁄2

  peeled and diced

• salt and freshly ground black pepper
• For the dressing
• fresh orange juice↗2⁄3 cup
• fresh ginger↗2 teaspoons

  chopped

• white wine vinegar↗1 tablespoon
• teaspoon Dijon mustard↗1

Step-by-step instructions

1. 1

   Mix together the dressing ingredients in a large bowl. Add the chicken and toss in the dressing, seasoning well with salt and black pepper.

2. 2

   Pre-heat a non-stick wok or deep non-stick saucepan. Using a slotted spoon, lift the chicken from the dressing and dry-fry it for 8-10 mins until completely sealed and cooked.

3. 3

   Add the garlic, coriander and turmeric and continue to cook for 2 minutes Add the broth and dressing and bring to the boil.

4. 4

   Gradually add the couscous, stirring well. Cover with a lid, remove from the heat and allow to stand for 1min.

5. 5

   Remove the lid and, using 2 forks, fluff up the couscous grains. Add the herbs, tomato and cucumber and mix well, seasoning to taste.

6. 6

   Pile into a serving dish and garnish with fresh basil and orange wedges.