INGREDIENTS :
Salad :
- 1 cucumber
- 1 box of cherry tomatoes, halved
- 1 romaine lettuce, shredded
- 1/2 bunch spring onions, finely sliced
- 100g radishes, thinly sliced
- 1 small bunch fresh mint, leaves chopped
- 1 small bunch parsley, leaves chopped
- 3 pitta breads
- 125g giant couscous
Dressing :
- 1/2 lemon, zest and juice
- 1 tsp maple sirup
- 4 tbsp olive oil
Chicken :
- 500g chicken thighs
- 1 tsp sumac
- 1 tbsp olive oil
METHOD (Should be done in less than 30 minutes):
- STEP 1: Put the chicken thighs onto a plate and drizzle 1tbsp of oil over with 1tsp sumac and some salt. Massage this all over the chicken.
- STEP 2: Bring a large non-stick frying pan to a medium heat and cook the chicken for 7 mins each side.
- STEP 3: Cook the giant couscous for 12 minutes.
- STEP 4: While the chicken cooks, halve the cucumber lengthways, deseed with a spoon and cut into chunks. Then halve the tomatoes. Add both to a large bowl.
- STEP 5: When the chicken is cooked through, remove from the heat and set aside on a chopping board.
- STEP 6: Add the shredded lettuce, spring onion, radish, mint and parsley to the cucumber and tomatoes and mix.
- STEP 7: Whisk together the juice and zest from 1/2 lemon, 4tbsp olive oil, ½ tsp sumac and 1tsp maple sirup. Serve this in a small bowl.
- STEP 8: Cover the pita bread with spreadable butter and cut in 2cm thick slices. Bake the pitta until just starting to colour.
- STEP 9: Slice the chicken into strips and add to the salad. Finish by scattering the pitta bread pieces over the top before serving.
ENJOY!