Buy an easy-to-slice, rolled deboned chicken with a stuffing of your choice to help make your Christmas cooking less demanding.
Author
blucouscous
Category
Christmas
Date
DECEMBER 14, 2021
Yields
8 Servings
You can easily adapt this salad to your taste. It can be served with a mixed green salad.
- 4 tbsp olive oil
- 1 sprig of finely cut rosemary
- 12 unpeeled baby carrots, well washed
- about 500g of butternut pumpkin, cut into 12 pieces
- 2 freshly roast chicken
- salt and freshly ground black pepper
- 2 tsp curry powder
- 400g Blu pearl couscous
- 4 cups hot chicken stock
- 4 tbsp chopped Parsley
- 1 cup of cashew nuts (or other nuts of your choice)
- A handful of coriander leaves
- 1Pour 2 tbsp of the lemon olive oil in a non-stick pan. Add curry powder and pearl couscous and stir on medium heat for 20 seconds. Add vegetable stock and season with a little salt and pepper. Bring to a low simmer, cover with a lid and cook on low heat for about 10 minutes.
- 2When cooked, transfer to a tray and spread the couscous briefly, separating the grains with a fork. Once cold, cover and refrigerate until ready to use.
- 3 In a bowl mix remaining 3 tbsp of olive oil with the lemon juice and a little salt and pepper. Add the cooked couscous and gently mix to separate the grains. Gently add the chickpeas, butter beans, walnuts, cherry tomatoes, chives and parsley. Garnish with oranges segments and radish slices.
- 4 Merry Christmas!
