Seared chicken and couscous salad with orange, almonds and sultanas

Preparation time:
15 mins
Cooking time:
15 mins
Offered to make the salad for this weekend's gathering? No sweat! This hearty dish is full of flavours and textures it looks great, too.


3 skinless chicken breasts
3 tsp cumin seeds
1 Tbsp sea-salt flakes
80ml olive oil
2 Tbsp sherry or red wine vinegar
2 Tbsp sultanas
1 red onion, sliced into
½cm-thick half-moons
2 long green chillies,finely sliced
Extra sea-salt flakes, to season
Freshly ground black pepper, to season
2 oranges
2 cups couscous
1½ cups plain yoghurt
80g roasted almonds, roughly chopped
Mint leaves, to serve

To bring out more flavour of the cumin, put a frying pan over a medium heat, add the seeds and toss until aromatic. Leave to cool slightly, then grind.


1. Slice each breast into 3 pieces. Use a mortar and pestle to grind cumin seeds until just crushed. Combine salt, ½ of the oil and ½ of the cumin in a bowl, then rub into chicken. Set aside.

2. Put vinegar and sultanas in a small saucepan over a low heat and bring to a simmer. Stir in onion, then remove from heat and transfer mixture to a bowl. Stir in chilli and remaining oil and cumin. Season with extra salt and pepper.

3. Thinly slice oranges into rounds, then cut each round into 6 triangles and add to onion mixture.

4. Cook couscous following pack instructions.

5. Meanwhile, put chicken in a frying pan or on the barbecue over a high heat. Cook for 4 minutes on each side or until cooked through.

6. Scatter couscous over a platter and top with orange mixture. Spoon over a little of the yoghurt and top with chicken. Scatter with almond and mint leaves and serve with the remaining yoghurt on the side.

  • Author:
  • Stylist: Caroline Velik
  • Photographer: Marina Oliphant
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  1. wanderer05:55pm Thursday 10th January 2013 ESTReport Abuse

    hey ghost hunter, plenty of work for you in Saudi Arabia

  2. Glib11:16am Thursday 10th January 2013 ESTReport Abuse

    Chicken is strictly for takeaway. It should never be served in the home.

  3. Katy09:51pm Thursday 03rd January 2013 ESTReport Abuse

    I used ground cumin rather than seeds & still nice flavour. My mother appreciated the onions being soaked in vinegar - as raw onions usually upset her stomach. Yum


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