Lemon-mint chicken couscous salad
Pearl couscous differs from the normal little couscous you're doubtless accustomed to. It’s particles square measure the dimensions of a pearl … therefore its name! It tastes additional like an alimentary paste than its first cousin, it's additional skillfulness owing to its texture … and it’s fun to eat, too!2 cups (480 ml) water, and additional PRN
3/4 cup (129 g) food grain pearl couscous
1 pound (454 g) chicken tenders
2 teaspoons dried oregano divided
Zest of one lemon
Juice of one lemon
1 tablespoon (15 ml) extra-virgin vegetable oil
1 garlic, minced
1 tablespoon (15 ml) apple vinegar
1/4 teaspoon salt
3 tablespoons (27 g) capers
3 ounces (85 g) broken reduced-fat feta cheese
1/2 cup (32 g) sliced recent mint
1/2 cup (30 g) sliced recent parsley
1 cup (135 g) sliced cucumber
1 lemon, quartered
In your sterilizer preparation pot, mix the water and couscous, ensuring the water covers the couscous. high with the chicken tenders. Sprinkle with one teaspoon of oregano.
Lock the lid in situ and shut the seal valve. Press the Manual button to line the cooking time for four minutes. once the cooking time ends, use a fast pressure unleash.
When the valve drops, rigorously take away the lid. Transfer the chicken to a board and let rest for three to five minutes. employing a fine-mesh sieve, drain the couscous and run it beneath cold water to prevent the preparation and funky it quickly. Place the couscous in a very massive bowl. Add the lemon peel and juice beside the vegetable oil, garlic, vinegar, and salt. Stir to mix.
Chop the chicken and add it to the couscous mixture. Stir within the capers, feta, mint, parsley, and cucumber. cowl and refrigerate for a minimum of one hour before serving with the lemon wedges aboard for compression.
YIELD: Makes five cups (1.3 kg) dish
SERVES 4: 11/4 cups (330 g) per serving
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