- A 150g bag of wholewheat couscous
- 6 plums
- 1 tbsp Balsamic vinegar
- A handful of basil, leaves only
- A handful of mint, leaves only
- ½ cucumber
- A 250g pack of chicken breast mini fillets
- 2 spring onions
- 1 lettuce
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- Heatproof bowl
- Saucer or cling film
- Small bowl
- Baking paper
- Rolling pin
- Griddle or frying pan
- 1.
Tip the couscous into a heatproof bowl. Season. Pour over enough boiling water to just cover the couscous. Cover with a saucer or cling film and set aside to soak.
- 2.
Cut the plums in half, removing the stones. Roughly chop the plums and place them in a bowl. Pour over the Balsamic vinegar and season. Tear the basil leaves. Add them to the bowl of plums and stir to mix. Set aside to macerate.
- 3.
Finely chop the mint leaves. Set aside. Using a veg peeler, create ribbons of cucumber, turning the cucumber as you go. Roughly chop the middle.
- 4.
Season the chicken fillets. Lay them between two sheets of baking paper. Use a rolling pin, bash the mini fillets to flatten them to the thickness of a pound coin. Rub the chicken with 1 tbsp olive oil.
- 5.
Trim the spring onions and cut in half lengthways. Heat the griddle or frying pan and cook on both sides for 2 mins until charred. Pop them on to a plate.
- 6.
Using the same hot pan, add the mini fillets and cook for 2-3 mins on each side or till cooked through.
- 7.
Tear the lettuce leaves into large pieces and place in a large serving bowl. Stir the spring onions, cucumber and mint into the couscous. Whisk 1 tbsp oil, 1 tbsp of the plum and salsa in a small bowl. Season and fold through the salad.
- 8.
Tumble the couscous onto the lettuce leaves. Top with the griddled chicken. Spoon over the macerated plums to serve.
