This delicious recipe for sumac chicken and couscous salad uses middle eastern flavours

  • 17 mins
  • 4
  • Easy


  • 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


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.

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