Lemon chicken, cous cous salad with a mustard dressing

Name: Lemon chicken, cous cous salad with a mustard dressing
Yield: 10
Ingredients: 200.0ml Lemon juice; 30.0g Lemon zest; 1.2kg Chicken breast, skinless; 75.0g Sultanas; 200.0ml Orange juice; 120.0g Lemon2 in number; 20.0g Thyme; 1.5l Water; 40.0g Knorr® Professional Roast Chicken Paste Bouillon 1kg; 20.0g Garlic finely chopped; 5.0g Cinnamon; 1.0l Orange juice; 0.5kg Couscous (raw); 5.0g Ras el Hanout; 30.0g Knorr® Professional Vegetable Paste Bouillon 1kg

Lemon chicken, cous cous salad with a mustard dressing – recipe

Offer your guests this Oriental inspired main dish: A fresh citrus chicken with cous cous salad studded with orange soaked sultanas, with COLMAN'S mustard dressing.

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Advance Preparation

Lemon juice 200.0 ml
Lemon zest 30.0 g
Chicken breast, skinless 1.2 kg
Sultanas 75.0 g
Orange juice 200.0 ml
Lemon2 in number 120.0 g
Thyme 20.0 g
Water 1.5 l
Knorr® Professional Roast Chicken Paste Bouillon 1kg 40.0 g

For the Cous Cous

Garlic finely chopped 20.0 g
Cinnamon 5.0 g
Orange juice 1.0 l
Couscous (raw) 0.5 kg
Ras el Hanout 5.0 g
Knorr® Professional Vegetable Paste Bouillon 1kg 30.0 g

Knorr® Professional Vegetable Paste Bouillon 1kg

Product Specification

Salads

Offer your guests this Oriental inspired main dish: A fresh citrus chicken with cous cous salad studded with orange soaked sultanas, with COLMAN'S mustard dressing.

...

Preparation

Advance Preparation
- In a pan over a medium heat add the water, KNORR Roast Chicken Bouillon, lemon juice, zest and thyme, then bring to a simmer.
- Add the chicken breasts and poach gently for 10 min. Remove from the heat and leave in the cooking liquor to cool, the drain, cover label and refrigerate until required.
- Place the sultanas in a bowl and add 200ml of orange juice and leave to soak for at least two hours.
- Take the whole lemons and cut in half lengthways and finely slice.
For the Cous Cous
- Add the chopped garlic, ras el hanout and cinnamon and cook for 3 min., remove from the pan and allow to cool.
- Bring to the boil the 1 litre of orange juice and 30g of KNORR Vegetable Bouillon Paste.
- Add the raw couscous and Sultanas then stir well, place a lid or cling film and allow to absorb the liquid.
- Allow to cool, the fluff with a fork and fold through the cooked garlic and spice mix.
- Sprinkle over the orange soaked sultanas.
To Serve
- Place the Couscous salad on a large platter.
- Take the lemon poached chicken and cut 1cm thick slices on the slant and arrange in a double fan. Garnish with thin slices of lemon.