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    5 from 6 votes

    Tabbouleh Inspired Chicken Salad

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    Mimi Harrison Posted on Updated on
    Tabbouleh Inspired Chicken Salad. The freshest summer salad with all the herbs, chopped tomatoes and giant cous cous. Top with golden browned chicken slices and enjoy! So healthy and delicious.
    Prep time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    £1.46
    Makes: 5
    mains
    Lebanese

    Table of Contents

    Tabbouleh Inspired Chicken Salad

    by Mimi Harrison
    Print
    5 from 6 votes
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    £1.46
    mains
    Lebanese
    Servings: 5
    Overhead shot of bowl of salad with giant cous cous, chopped tomatoes. parsley and mint
    MetricUS Standard
    Tabbouleh Inspired Chicken Salad. The freshest summer salad with all the herbs, chopped tomatoes and giant cous cous. Top with golden browned chicken slices and enjoy! So healthy and delicious.

    Ingredients

    • 600 g chicken breast fillets (£2.86)
    • 750 g salad tomatoes (£1.15)
    • 1 lemon (£0.79/2)=(£0.40)
    • 300 g giant couscous (£0.95)
    • 50 g spring onion (£0.55)
    • 1 bunch of fresh parsley (£0.50)
    • 1 bunch of fresh mint (£0.40)
    • 1 cucumber (£0.50)

    Cupboard Essentials

    • 3 tbsp of olive oil
    • 1 veggie stock cube
    • Salt & Pepper

    Method

    • Start by slicing the chicken breasts into thin pieces. Add them to a large frying pan with 1 tbsp of olive oil on a high heat. Squeeze the juice of half a lemon onto the chicken and season with salt and pepper. Fry each side for 5 minutes (longer depending on how thinly you have sliced the chicken).
    • Whilst the chicken is frying, the giant cous cous to boil in water or vegetable stock if you have a cube in the cupboard.
    • Meanwhile, prepare all the ingredients for the tabbouleh by finely chopping the parsley and mint and chopping the tomatoes, spring onion and cucumber.
    • When the couscous is ready, sieve and rinse with cold water until it is cool. In a large mixing bowl, stir all the components of the salad together with the cooled chicken. Drizzle two tbsp of extra virgin olive oil to dress the salad along with the juice of the remaining half a lemon.

    Nutrition

    Servings: 5 servings
    Fat: 12g
    Calories: 358kcal
    Carbohydrates: 21g
    Protein: 42g
    As Seen On

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