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Ingredients Per bowl
  1. 1 chicken breast fillet, diced
  2. 2 tablespoons of either french, Dijon or your favourite mustard
  3. ½ cup of mushrooms - peel and diced small (optional)
  4. 2 tablespoons for dried herbs (oregano or parsley or mixed herbs)
  5. 2 tablespoons of fresh chives or shallots chopped (optional)
  6. ¼ cup cous cous
  7. ¼ cup water
  8. Olive oil
  9. Salt and Pepper
  1. Cut up chicken, put into a glass jug or bowl, mix in the mustard and dried herbs, drizzle a little olive oil into chicken to moisten marinate.
  2. Make your favourite salad in a bowl ready, finishing by crumbling the feta cheese on the top.
  3. In a small saucepan add ¼ cup water, pinch of salt and a little olive oil.
  4. Place lid on and bring to boil. When boiling, turn off and pour ¼ cup of cous cous into water. Swish around so the cous cous is all wet and covered in water, place lid back on, The water will evaporate.
  5. Using a fork, mix the butter into the cous cous, it will fluff up a bit.  Pour this onto your salad.
  6. In a frying pan, drizzle with olive oil. Fry your chives  or shallots with the mushrooms until soft.  Add mustard chicken and cook to your liking - also add salt and pepper (I like mine brown and grilled looking).
  7. Now pour the cooked chicken onto the cous cous, drizzle with your favourite salad dressing (I have a home made recipe too).  Add a bit of ground black pepper.
My Salad includes
  1. Mixed salad leaves
  2. Purple cabbage cut finely
  3. Grated carrot
  4. Cucumbers
  5. Sun-dried tomatoes
  6. Kalamata olives
  7. Feta cheese
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