Chicken, Halloumi, Couscous Salad with Pomegranate Dressing
Prep time: 10–15 minutes
Cook time: 10 minutes
Serves: 4
Ingredients:
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1 cup mint leaves, picked
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1 cup parsley leaves, picked
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1 cup coriander leaves, picked
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1 1/2 cups couscous
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1/8 tsp ground turmeric
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1 1/2 cups boiling water
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1 tsp salt, plus extra to taste
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Pepper, to taste
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220 g halloumi, sliced
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400 g mixed cherry tomatoes, halved
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1/2 Spanish onion, finely sliced
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1/4 cup pumpkin seeds
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1 tbsp pomegranate balsamic vinegar
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2 tbsp olive oil
- 400g M&J chicken breast, sliced into 1 cm pieces
Method:
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Add the mint, parsley and coriander to a large mixing bowl.
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Add the couscous and turmeric to a heatproof bowl. Pour over the boiling water, season with a pinch of salt and pepper, then stir briefly. Cover and stand for 2 1/2 minutes.
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Uncover the couscous and fluff with a fork until the grains separate. Set aside to cool slightly.
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Heat a frying pan over medium-high heat. Drizzle in a little olive oil and cook the halloumi for about 2 minutes per side, or until golden. Remove from the pan and tear into bite-sized pieces.
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Add the couscous to the herb bowl. Add the sliced chicken, halloumi, cherry tomatoes and onion, then drizzle over the pomegranate balsamic vinegar and olive oil. Season with salt and pepper to taste, then toss to combine.
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Serve and sprinkle with pumpkin seeds.
