Chicken Couscous Bowl

Chicken Couscous Bowl

light, serves 3, 15 min

Ingredients

diced chicken  600g
couscous       200g
boiling water  300ml
red onion      1
cucumber       1
tomato         2
parsley        handful
lemon          1
olive oil      to dress
cumin          1 tsp

Optional extras and swaps
Pickled red onions in place of raw, or pickled cucumber in place of fresh. Go easy on the lemon if you use them, they already bring acidity.
Parsley swaps for mint or coriander. Spring onion for a milder onion.
Feta, olives or toasted nuts all work thrown on top.

Recipe

1. Season and cook the chicken with whatever you like.

2. Couscous in a bowl, pour over the boiling water or stock (1.5 times the couscous by volume). Lid on 5 minutes, then fluff with a fork.

3. Dice the red onion, cucumber and tomato, chop the parsley, and stir it all through the couscous. Dress with lemon and olive oil.

4. Pile the chicken on top. Season and add more lemon to taste.

Eats warm or at room temperature, good for a hot evening.
Mix the chicken through if you are boxing it up, on top if you are serving now.
Keeps 2 to 3 days in the fridge, good cold for lunch the next day.