Clever chook!

Grab a barbecue chicken for easy dinner shortcuts

- Olivia Blackmore

MOROCCAN CHICKEN SALAD WITH COUSCOUS

SERVES 4

PREP + COOK 15 MINS

• 1½ cups vegetable stock

• 1½ cups couscous

• 1 medium red onion, halved, sliced thinly

• 3 cups shredded barbecue chicken

• ½ cup coarsely chopped dried apricots

• ½ cup sultanas

• ¼ cup finely chopped fresh mint

• 1 tbsp pine nuts

• 2 tsp cumin seeds

• ½ cup extra-virgin olive oil

• ¼ cup lemon juice

• small mint leaves, lemon cheeks, to serve

1 Bring stock to the boil in a large saucepan, then remove from heat. Stir in couscous. Cover. Stand 5 mins or until stock is absorbed, fluffing with a fork occasionally. Stir in onion, chicken, apricots, sultanas and mint. Transfer to a large bowl.

2 Meanwhile, in a small frying pan, stir pine nuts and seeds over low heat until just fragrant.