Name: Spiced honey chicken salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 finely grated zest, juice lemon; 2 tablespoon honey; 1 teaspoon ground allspice; 2 large chicken breast fillets; 1 cup instant couscous; 1 cup just-boiled water; 50 gram rocket; 1/2, seeds removed pomegranate; 100 gram crumbled feta; crusty bread, to serve (optional)

Ingredients

2 tablespoon olive oil

1 finely grated zest, juice lemon

2 tablespoon honey

1 teaspoon ground allspice

2 large chicken breast fillets

1 cup instant couscous

1 cup just-boiled water

50 gram rocket

1/2, seeds removed pomegranate

100 gram crumbled feta

crusty bread, to serve (optional)

Method

1.In a small bowl, combine half oil with half lemon juice, honey and allspice.

2.Place chicken in a shallow dish. Coat in honey mixture, turning. Season to taste. Set aside to marinate at least 10 minutes.

3.Heat a medium frying pan on medium. Cook chicken 10-12 minutes, turning halfway, until just cooked through. Rest, loosely covered with foil, for 5 minutes.

4.In a large bowl, combine couscous with water. Set aside 5 minutes, until all liquid is absorbed. Fluff with a fork. Add remaining oil plus juice and zest. Season to taste. Mix well. Stir rocket through. Transfer to a large platter.

5.Slice chicken and arrange over salad. Sprinkle with feta and pomegranate seeds.

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Ingredients

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