2 large handfuls couscous
1 lemon, juice only
3 oranges, 2 juice only, 1 left whole
couple glugs fruity olive oil
salt and freshly ground black pepper
handful chicken meat from a leftover organic roast chicken
handful chopped fresh chives
handful fresh basil leaves, more if you fancy
handful pea shoots
Preparation method
Put the couscous in a bowl and pour over some
boiling water (it should cover the grains by a couple of centimetres or
so). Leave for about 15 minutes, until the couscous has absorbed the
liquid.
How to make couscous
-
In a separate mixing bowl, whisk together the lemon
juice and the orange juice with the olive oil and season well with salt
and freshly ground black pepper, adding more olive oil if desired. Pour
the dressing over the cooked couscous and let it soak the dressing up
for about 10 minutes.
-
Meanwhile, peel the remaining orange by cutting the
ends off, placing it on a chopping board and cutting down the sides
with a sharp knife to remove the skin and pith. Cut the orange into
good-sized chunks. Add the orange chunks, chicken and herbs to the
couscous and mix gently. Don't over-mix; it's about a lightness of
touch.
-
Divide the pea shoots between two plates or shallow dishes and then gently top each with the chicken couscous salad.
