Start with a portion of the couscous, then add slices of polony, followed by the marinated tomatoes.
Pour the leftover marinade over the meal and garnish with fresh basil.
Couscous Chicken Salad
Ingredients
- Couscous
- 500ml (2 cups) couscous
- 15ml (1 tbsp) salt
- 15ml (1 tbsp) pepper
- 1L boiling water
- 2 onions, cut into eighths
- 15ml (1 tbsp) ground caraway
- 15ml (1 tbsp) ground cumin
- 45ml (3 tbsp) olive oil
- Chicken Polony
- 250g Eskort Chicken Polony
- 750ml (3 cups) rainbow cocktail tomatoes
- 30ml (2 tbsp) thyme, chopped
- 30ml (2 tbsp) chives, chopped
- 30ml (2 tbsp) basil, chopped
- 45ml (3 tbsp) olive oil
- zest and juice from one lemon
- salt and pepper, to taste
Method
- Heat the olive oil in a frying pan and add the onions, caraway, cumin, salt and pepper.
- Fry until the onion is glossy.
- Pour the couscous into a mixing bowl and add the onion. Mix well with a fork to coat the couscous.
- Pour boiling water over the couscous mixture, cover with cling film and leave to cook.
- Cut the polony into slices and then into halves.
- Mix the tomatoes with the herbs, olive oil, lemon zest and juice in a bowl and season with salt and pepper.
Serve
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