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Chickpea & lentil tabouhli salad with poached chicken

 
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Chickpea & lentil tabouhli salad with poached chicken

Serving size: Serves 4
Cuisine type: Middle Eastern, Modern Australian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Chicken, Salad

Chickpea & lentil tabouhli salad with poached chicken
INGREDIENTS

1 lemon, sliced
1 red onion
4 small single chicken breast fillets
¼ cup cous cous
salt and pepper
½ cup parsley sprigs, finely chopped
1 x 400g can chickpeas, rinsed and drained
½ x 400g can brown lentils, rinsed and drained

dressing
2 tablespoons lemon juice
1 tablespoon olive oil

METHOD

Half fill a large frying pan with water and add lemon slices and half of the onion, sliced (reserve remaining onion for salad). Bring to the simmer and add chicken breast fillets, making sure that they are completely submerged. Cover and cook for 10 minutes. Turn off heat and allow chicken to stand for 10 to 15 minutes.

Meanwhile, place cous cous and salt and pepper into a bowl and pour over ¼ cup of boiling water. Stand 5 minutes and then fluff grains up with a fork.

Finely chop remaining onion and combine with parsley, chickpeas and lentils; mix well. Whisk lemon juice and oil together and season with salt and pepper. Stir through salad.

Serve warm poached chicken with salad.


 
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User comments
I like recipie ideas that are simple, fast and tasty. This certainly is! It may not be traditional tabouli, but it is healthy AND tasty! Sometimes you have to try before critising. I will be making this again, and again.
hi, i look forward to read an exciting recipe but allow me to tell you, this is not the way to make tabouli .I see tabouli in some supermarket and i wonder how pepole will eat such salad in that way not fresh and does not taste great at all .i wish whenever a recipe has been published or sold ,kept tasteful and original.

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