Middle Eastern Sumac Chicken and Couscous Salad

  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 6-7 minutes


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 fresh & naked Spicy Leaf Salad, washed and drained



  1. 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.
  2. 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.
  3. Whisk together the lemon juice, remaining sumac and oil and toss into the salad. Mix in the chicken and couscous.


Middle Eastern Sumac Chicken and Couscous Salad