Puy Lentil, Couscous and Chicken Salad
Photography Aaron McLean.
This summery salad is just as nice for a light dinner as it is for a picnic. I prefer to leave this overnight to allow the flavours to intensify.
Serves: 8
INGREDIENTS
2 boneless, skinless chicken breasts
2 cups chicken stock
1 teaspoon curry powder
½ teaspoon sea salt
Salad
1 cup chicken stock, reserved after cooking the chicken
1 teaspoon curry powder
1 cup instant couscous
½ cup green Puy lentils, rinsed
2 cups water
5 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 teaspoon curry powder
½ cup currants
6 tablespoons lemon juice
1 x 400 gram tin chickpeas, drained and rinsed
½ cup mint, chopped
3 tablespoons flat-leaf parsley, chopped
¼ cup pinenuts, roasted
METHOD
Place the chicken breasts, stock, curry powder and salt in a small saucepan and bring to just below the boil. Lower the heat and simmer gently for 15-20 minutes or until the chicken is cooked through. Remove the chicken to a plate and cool. Strain the stock and set aside.
Salad: Put 1 cup of the reserved strained chicken stock in a saucepan with the curry powder and bring to the boil. Put the couscous in a heatproof bowl and pour over the stock. Cover with plastic wrap and leave for 15 minutes then fluff up with a fork. Set aside.
Put the lentils and water in a saucepan, season and bring to the boil. Simmer until tender but not mushy. Drain, rinse in cold water then drain again. Set aside.
Heat the olive oil in a sauté pan and cook the onion, garlic and curry powder for 15 minutes until tender and golden. Add the currants and lemon juice and cook for 1 minute.
Dice the chicken and place in a large bowl with all of the ingredients and herbs but not the pinenuts. Combine well, season if needed and add the pinenuts when ready to serve.
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