Chicken Couscous Salad (Hot Or Cold) - cooking recipe

Ingredients

4 skinless chicken breasts, sliced into strips
1 garlic clove, crushed
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 vegetable stock cube, dissolved in 14 fl.ozs. boiling water
6 ounces couscous
1 tablespoon chives, finely chopped
1 tablespoon fresh basil, chopped
4 tomatoes, skinned, seeded and diced
1/2 cucumber, peeled and diced
salt and freshly ground black pepper
For the dressing
2/3 cup fresh orange juice
2 teaspoons fresh ginger, chopped
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard

Preparation

Mix together the dressing ingredients in a large bowl. Add the chicken and toss in the dressing, seasoning well with salt and black pepper.
Pre-heat a non-stick wok or deep non-stick saucepan. Using a slotted spoon, lift the chicken from the dressing and dry-fry it for 8-10 mins until completely sealed and cooked.
Add the garlic, coriander and turmeric and continue to cook for 2 minutes Add the broth and dressing and bring to the boil.
Gradually add the couscous, stirring well. Cover with a lid, remove from the heat and allow to stand for 1min.
Remove the lid and, using 2 forks, fluff up the couscous grains. Add the herbs, tomato and cucumber and mix well, seasoning to taste.
Pile into a serving dish and garnish with fresh basil and orange wedges.