Stand-out this summer with a salad that is special enough for a healthy lunch or a fabulous addition to any barbecue.

Prep Time : 0:30 | Cook Time : 0:10 | Total Time : 0:40 | Serving : 4 person.

Ingredients

• 1 cup (200g) pearl couscous

• 2 tbs olive oil

• 4 x 120g Coles RSPCA Approved Chicken Breast Fillets

• 2 teaspoons ground cumin

• 1/2 bunch celery, yellow leaves reserved, thinly sliced diagonally

• 1 cup (175g) white grapes, halved

• 1 cup (190g) red grapes, halved

• 1/3 cup (35g) walnuts, toasted, coarsely chopped

• 100g reduced-fat feta, crumbled

• 1 lemon, zested, juiced

Method

• Step 1

  Cook couscous in a saucepan of salted boiling water for 5-6 mins or until tender. Refresh under cold running water. Drain.

• Step 2

  Meanwhile, heat 1 tsp of the oil in a non-stick frying pan over medium heat. Sprinkle chicken with cumin and season with salt and pepper. Cook for 4 mins each side or until golden brown and cooked through. Transfer to a plate. Cover with foil. Set aside to cool.

• Step 3

  Coarsely shred the chicken. Place in a bowl with the couscous, celery and celery leaves, grapes, walnut and feta.

• Step 4

  Whisk lemon juice and remaining oil in a bowl. Season with salt and pepper. Drizzle over salad and toss to combine. Serve sprinkled with lemon zest.