for 4 servings
boneless, skinless Chicken breasts (cubed)
- 1.333 cups
Red onion (chopped)
lemon (zest and juice)
red pepper (deseeded and diced)
- 1 tablespoon
Sunflower seed (toasted)
- 4 tablespoons
- To garnish
- salad leaf of your choice (e. g. rocket, red lettuce)
Put the chicken breasts in a wide pan and cover with the stock. Bring to a simmer and poach gently for about 8-10 minutes until cooked through. Remove from the stock and leave to cool.
Cover the couscous with twice its volume of hot water and leave to
soak for 10 minutes.
Mix together with the remaining ingredients and the chicken and leave to stand for
30 minutes to let the flavours develop.
Garnish with salad leaves and serve at room temperature.