Nandos Couscous Salad
A smoky, protein-packed Nandos salad with peri peri chicken and giant couscous. Ready in 35 minutes and perfect for meal prep.
Servings: 5
Calories: 500kcal
Ingredients
Nandos Chicken
- 100 g roasted red peppers
- 3 fresh chillies
- 1 tbsp smoked paprika
- 1 tsp garlic granules
- 1 tsp oregano
- Salt & Pepper
- 700 g chicken breast
Salad Ingredients
- 2 courgettes, sliced into small cubes
- 1 tbsp olive oil
- 300 g giant couscous
- 180 g asparagus
- 100 g roasted red peppers, diced
- ½ red onion, diced
- 1 cucumber, diced
- 1 green pepper, diced
- 2 x 200g cans of sweetcorn
- Fresh coriander
Dressing
- 300 ml fat-free yoghurt
- 4 tbsp peri peri sauce
- ½ tsp garlic granules
- Salt
- ½ tsp pepper
Instructions
- Blend 100g roasted red peppers (reserving another 100g for the salad), fresh chillies, smoked paprika, garlic granules and oregano until smooth. Rub the marinade over the chicken breasts and leave to marinate for at least 30 minutes.
- Toss the courgette in 1 tbsp olive oil and air-fry for 15 minutes until tender and lightly golden. Set aside to cool.
- Cook the giant couscous according to the packet instructions, plus 2 minutes on the cook time. Meanwhile, steam the asparagus in a sieve over the couscous. When your timer goes off, rinse both until cold.
- Fry the marinated chicken over a medium-high heat for 5 minutes on each side, until cooked through and charred, then set aside to rest and cool.
- Meanwhile, in a large bowl, whisk together the yoghurt, peri peri sauce, garlic granules, salt and pepper to make the dressing.
- To the same bowl, add the remaining roasted red peppers, cucumber, green pepper, sweetcorn, red onion, roasted courgette and chicken (both now cool) Stir well to combine.
- Divide between meal prep containers and top with fresh coriander, if using.
Notes
• Remove the chilli seeds for a milder heat. The marinade has a gentle kick with seeds in, so descale if you're sharing with anyone heat-shy.
• Cook the couscous longer than the packet says. It firms up once rinsed under cold water, so the extra couple of minutes keeps it perfectly tender after 4 days.
• Butterfly the chicken before marinating. Thinner pieces cook faster, soak up more marinade, and stay far juicier in the containers.
• Cook the couscous longer than the packet says. It firms up once rinsed under cold water, so the extra couple of minutes keeps it perfectly tender after 4 days.
• Butterfly the chicken before marinating. Thinner pieces cook faster, soak up more marinade, and stay far juicier in the containers.
Nutrition
Calories: 500kcal | Carbohydrates: 50g | Protein: 40g | Fat: 12g | Fiber: 5g