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Rainbow veggie couscous salad with grilled chicken recipe

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This bright rainbow couscous salad is guaranteed to make lunchtime more fun! Top wholewheat couscous with crunchy veggies and grilled chicken for a healthy lunch that's great for the kids. See method

Serves 2
30 mins to prepare and 30 mins to cook
306 calories / serving
Healthy
Dairy-free

Ingredients

1 tsp vegetable oil
1 chicken breast fillet, cut in half widthways
80g wholewheat couscous
½ vegetable stock cube, dissolved in 130ml boiling water
6 Nightingale Farms cherry tomatoes, halved
¼ red pepper, finely chopped
½ 325g tin Grower’s Harvest sweetcorn, drained
¼ cucumber, finely chopped
½ lemon, juice and zest
10g coriander, finely chopped

Each serving contains

Energy
1290kj
306kcal 17%
Fat
5g 6%
Saturates
1g 5%
Sugars
7g 8%
Salt
1.1g 28%

of the reference intake
Carbohydrate 37.7g Protein 26.5g Fibre 6.6g

Method

1. Heat the oil in a frying or griddle pan over a medium-high heat. Add the chicken and cook for 5-6 mins on each side until cooked through. Leave to rest for 5 mins, then cut into strips.

2. Meanwhile, add the couscous to a bowl and pour over the boiling stock. Cover with a plate and leave to stand for 15 mins before fluffing with a fork.

3. Stir the remaining ingredients through the couscous and serve topped with the grilled chicken.

See more Easy recipes for kids

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.