Couscous salad with chicken polony

By Drum Digital
06 March 2019
Supplied.

Supplied.

Preparation: 15 min | Cooking: 10 min | Serves 4

Cooked couscous is combined with fried onions, caraway, cumin, salt and pepper, topped with slices of #JustDelicious Chicken Polony and a mixture of rainbow tomatoes marinated in a zesty herb dressing. Garnish with basil and serve.

Ingredients

Couscous salad

45ml (3T) olive oil

30ml (2T) salt and pepper

1L boiling water

2 onions, cut into eighths

15ml (1T) ground caraway

15ml (1T) ground cumin

500ml (2c) couscous

Chicken polony

250g Eskort Chicken Polony

750ml (3c) rainbow cocktail tomatoes

30ml (2T) thyme, chopped

30ml (2T) chives, chopped

30 ml (2T) basil, chopped

45ml (3T) olive oil

zest and juice of 1 lemon

salt and pepper

To assemble

basil

Method

Couscous salad

  • Heat the olive oil in a frying pan and add the onions, caraway, cumin, salt and pepper.
  • Fry until the onion is glossy.
  • Pour the couscous into a mixing bowl and add the onion mixture. Mix well with a fork to coat the couscous.
  • Pour the boiling water over the couscous, cover with clingfilm and leave to absorb the water.

Chicken polony

  • Slice the Polony into rings and then into halves.
  • In a bowl, mix the tomatoes with the herbs, olive oil, lemon zest and juice in a bowl and season with salt and pepper.

To assemble

  • Start with the couscous, add the polony, then marinated tomatoes.
  • Add all the juices from the tomatoes and garnish with more basil.

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