Middle Eastern Sumac Chicken and Couscous Salad

Serves: 4
PREP: 10 minutes
COOK: 6-7 minutes

Make it today with Fresh & Naked Unwashed Wild Rocket!

Serves: 4
PREP: 10 minutes
COOK: 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.

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