Chicken and peach couscous salad

By admin
17 November 2011

Serves 4

250 ml (1 c) couscous

4 chicken breast fillets

45 ml (3 T) olive oil

10 ml (2 t) chicken spice

1 can peach slices, drained

30 ml (2 T) roughly chopped mint

30 ml (2 T) roughly chopped parsley

100 g feta cheese, crumbled

Salt and freshly ground black pepper

1. Preheat the oven to 180 °C.

2. Cook the couscous according to the packet instructions and season with salt and pepper. Add 30 ml (2 T) of the olive oil and mix. Set aside.

3. Brush the chicken breast fillets with 15 ml (1 T) of the olive oil and season with chicken spice. Arrange the fillets on a baking sheet and bake for 15-20 minutes or until done. Leave to cool slightly and cut into strips.

4. Mix everything together and season to taste.

By Esther Malan, Carmen Petersen and Bernice van der Merwe

Picture: David Briers

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