| Nutrient | Per 100g | Per Serving | % GDA | Traffic Lights |
| Energy (kcal) | 172 | 392 | 2 | N/A |
| Fat (g) | 4.1 | 9.3 | 13 | Med |
| Sat Fat (g) | 0.7 | 1.5 | 8 | Low |
| Sugar (g) | 0.8 | 1.7 | 2 | Low |
| Salt (g) | 0.5 | 1.16 | 19 | Med |
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 Herb Salad (100g)
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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.
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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.
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Whisk together the lemon juice, remaining sumac and oil and toss into the salad. Mix in the chicken and couscous.
