Couscous Chicken & Blue Cheese Salad
with couscous and sweet-chilli dressing
(Contains Wheat May be present Soya)
Sweet Chilli Sauce
Diced Chicken Breast
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7. Season the chicken with half the thyme (double for 4p), salt and pepper. Heat a drizzle of oil in a pan on medium-high heat. When hot, fry the chicken until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, put the couscous in a bowl. Pour 200ml boiling water (500ml for 4p) for the couscous into the bowl with the muscat. Mix thoroughly. Cover tightly with a plate or cling film and leave to the side for 10 mins or until ready to serve.
Cut the tomato into 2cm chunks. Roughly chop the parsley (stalks and all). Drain and rinse the chickpeas in a sieve. Mix the sweet chilli sauce with the parsley and a drizzle of oil. Season to taste with salt and pepper.
Thinly slice the chicken. Toss the couscous with the tomato, chickpeas and dressing. Crumble over the blue cheese. Serve the couscous salad with the sliced chicken and garnish with the remaining parsley.