Couscous:
2 tsp NOMU Concentrated Liquid Chicken or Vegetable STOCK
2 cups boiling water
200g couscous
50g pine nuts, toasted
100g wild rocket
200g cherry tomatoes, halved
Herbed vinaigrette dressing:
½ cup NOMU Extra Virgin Olive Oil
2 tbsp honey
1 tsp thyme, finely chopped
1 tsp parsley, finely chopped
1 tsp chives, finely chopped
1 tbsp Dijon mustard
60ml white balsamic vinegar
NOMU Sea Salt and Black Pepper, to taste
Optional:
4 chicken breast fillets, sliced
1 tbsp NOMU Cajun Rub
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt
In a pot or bowl, stir the Chicken Stock into the boiling water followed by the couscous. Stir, cover with cling film and allow to stand for 10 minutes or until the couscous has absorbed all the water. Allow to cool, then separate the grains with a fork.
To make the dressing whisk the olive oil, honey, herbs, and mustard together until creamy. Add the balsamic vinegar and season to taste.
To serve, place the rocket, couscous, tomatoes and toasted pine nuts in a bowl. Add the chicken and the dressing and toss gently to combine, seasoning to taste.
If you want to add chicken, rub the chicken in Olive Oil and NOMU Cajun Rub. Heat a pan or griddle and sear the chicken over high heat until nicely browned and cooked through. Season with salt and pepper, and stir through the couscous.
Tip: You can also add marinated sun-dried tomatoes, avocado, artichoke hearts, caramelized onions or oven-roasted vegetables.
Couscous:
2 tsp NOMU Concentrated Liquid Chicken or Vegetable STOCK
2 cups boiling water
200g couscous
50g pine nuts, toasted
100g wild rocket
200g cherry tomatoes, halved
Herbed vinaigrette dressing:
½ cup NOMU Extra Virgin Olive Oil
2 tbsp honey
1 tsp thyme, finely chopped
1 tsp parsley, finely chopped
1 tsp chives, finely chopped
1 tbsp Dijon mustard
60ml white balsamic vinegar
NOMU Sea Salt and Black Pepper, to taste
Optional:
4 chicken breast fillets, sliced
1 tbsp NOMU Cajun Rub
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt
In a pot or bowl, stir the Chicken Stock into the boiling water followed by the couscous. Stir, cover with cling film and allow to stand for 10 minutes or until the couscous has absorbed all the water. Allow to cool, then separate the grains with a fork.
To make the dressing whisk the olive oil, honey, herbs, and mustard together until creamy. Add the balsamic vinegar and season to taste.
To serve, place the rocket, couscous, tomatoes and toasted pine nuts in a bowl. Add the chicken and the dressing and toss gently to combine, seasoning to taste.
If you want to add chicken, rub the chicken in Olive Oil and NOMU Cajun Rub. Heat a pan or griddle and sear the chicken over high heat until nicely browned and cooked through. Season with salt and pepper, and stir through the couscous.
Tip: You can also add marinated sun-dried tomatoes, avocado, artichoke hearts, caramelized onions or oven-roasted vegetables.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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