Seared chicken and couscous salad with orange, almonds and sultanas
Seared chicken and couscous salad with orange, almonds and sultanas
Preparation time:
15 mins
Cooking time:
15 mins
4 Makes


  • 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
  1. Method
  2. Notes

  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.

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.

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