This delicious recipe for sumac chicken and couscous salad uses middle eastern flavours 17 mins 4 Easy Ingredients 500g chicken breasts, sliced 2 tsp sumac seasoning 2 tbsp extra virgin olive oil 50g pitted green olives, sliced 2 tbsp chopped coriander 200g whole wheat couscous 1 preserved lemon, chopped Juice 1 lemon 4 handfuls Leaf Salad Method Toss the chicken in 1 tsp sumac. Heat 1 tbsp oil in a frying pan and fry the chicken for 6-7 minutes until golden and cooked through. 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 5 minutes, fluff up with a fork. Leave to cool slightly. Whisk together the lemon juice, remaining sumac and oil and toss into the salad. Mix in the chicken and couscous. Recipes from freshandnaked.co.uk About The AuthorYorkshire Food & Drink Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts. Let us know what you think comments
