Shredded roast chicken, mushroom and couscous salad with a garlic lemon butter dressing
Serves 4-6
Preparation time
Cooking time
Serves 4-6 Preparation time Cooking time Ingredients
- 25g butter
- 25ml olive oil
- 400g button mushrooms
- salt and freshly ground black pepper
- 300g couscous
- 375ml boiling water or chicken stock
- 25g butter, cut into small cubes
- 2 cloves garlic
- 1 lemon
- 25g butter
- 1 small red onion
- 1 punnet radish cress
- ½ free range roast chicken, meat shredded
Method
- Preheat the oven to 180º C
- Put the butter and oil in a baking tray and place in the oven to melt the butter
- Add the mushrooms, toss in the mix and season with salt and pepper
- Place back into the oven and roast until golden brown, about 10-15 minutes
- Set aside to cool
- Place the couscous into a large bowl, pour over the boiled water or stock and sprinkle over the cubes of butter
- Cover with plastic wrap and allow to sit for 10 minutes
- Then mix through the melted butter, add the roasted mushrooms, toss and set aside. Peel and finely dice the garlic and zest and juice the lemon
- Fry the chopped garlic in the butter until soft, then add the lemon zest and juice
- Season with salt and pepper and set aside
- Peel and finely slice the red onion and add to the cut cress and chicken meat
- Pour over the garlic lemon butter and toss to combine
- To serve, place a pile of the mushroom couscous into a bowl and top with the chicken mix
