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How to make Barbecued chicken and couscous salad

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 1/2 cup pistachio kernels
  • 2 red capsicums, quartered, deseeded
  • 2 green zucchini, cut into 1cm-thick slices
  • 2 yellow zucchini, cut into 1cm-thick slices
  • Olive oil cooking spray
  • 1 1/2 cups Massel chicken style liquid stock
  • 1 1/2 cups couscous
  • 1/2 cup orange juice
  • 1 tablespoon extra-virgin olive oil
  • 1 barbecued chicken, flesh roughly chopped
  • 1 cup flat-leaf parsley leaves, roughly chopped
  • 1 tablespoon red wine vinegar

Method

  • Step 1 Preheat oven to 180°C. Spread pistachios on an oven tray. Cook for 5 minutes or until lightly toasted. Set aside to cool. Roughly chop.
  • Step 2 Preheat grill on high heat. Place capsicum, skin side up, on grill tray. Grill for 5 minutes or until skin is black and blistered. Transfer to a plastic bag. Twist opening to seal. Stand for 10 minutes. Remove skin and thinly slice capsicum.
  • Step 3 Spray both sides of zucchini with oil. Place on grill tray. Grill for 3 to 4 minutes each side or until light golden and tender.
  • Step 4 Meanwhile, bring stock to the boil in a saucepan over high heat. Place couscous in a large heatproof bowl. Add stock and orange juice. Stir with a fork to combine. Cover and stand for 5 minutes or until couscous has absorbed all liquid. Drizzle with oil. Stir with a fork to separate grains.
  • Step 5 Add pistachios, capsicum, zucchini, chicken, parsley and vinegar to couscous. Season with salt and pepper. Stir gently to combine. Serve.