Filling, simple and healthy, this chicken couscous salad is easy to whip up for a quick lunch or a light dinner. Made with a flavoursome lemon and white wine vinegar dressing, this salad is great if you’re watching what you eat but hate being hungry
- 4 boneless chicken thighs
- Low-cal cooking spray
- 1 red onion, chopped
- 250g couscous
- 2 courgettes, thinly sliced (use a peeler to get super-thin slices)
- For the dressing
- 4tbsp lemon juice
- 4tbsp extra virgin olive oil
- 4tbsp white wine vinegar
- 1tsp chopped mint (dried or fresh)
Cook the couscous according to packet instructions. Lightly fry the onion with the low-cal cooking spray for 5 mins until soft.
Slice the chicken breasts into chunks of your choice and add to the pan. Fry the chicken until cooked through and slightly browned.
While the chicken is cooking, prepare the dressing. Combine all the ingredients and add the tomato and courgette and leave to soak.
Once the chicken and couscous are cooked, place a ladel-full of couscous on a plate, followed by the chicken and onions and pour the vegetables and dressing over the top.
If you've got the time, grill the chicken thighs rather than frying to make this dish even healthier