Middle Eastern sumac chicken and couscous salad recipe

If you’re not already familiar with it, the spice sumac is used in African and Middle Eastern cooking for its ability to add a delicious flavour to food, as well as its abundance of antioxidants and health-boosting properties for your heart. Try it for yourself in this Middle Eastern sumac chicken and couscous salad recipe.

Ingredients (serves 4)

500g chicken breasts, sliced

2tsp sumac seasoning

2tbsp extra virgin olive oil

50g pitted green olives, sliced

2tbsp chopped coriander

200g whole wheat couscous

2 preserved lemons, chopped (60g)

Juice 1 lemon

4 handfuls Herb Salad (100g)

Method

Toss the chicken in one tablespoon of sumac.  Heat one tablespoon of oil in a frying pan and fry the chicken for six minutes until golden and cooked throughout.  Add the olives and coriander.

Meanwhile, place the couscous and preserved lemons in a bowl and pour over 300ml boiling water, cover and leave for five minutes, fluff up with a fork. Cool slightly.

Whisk together the lemon juice, remaining sumac and oil and toss into the salad.  Mix in the chicken and couscous.

Recipe courtesy of Salad Days