A fast, packable salad of chickpea couscous with pan-fried seasoned chicken, sun-dried tomatoes, and fresh red pepper, dressed simply with olive oil. Naturally gluten-free and just as good cold — perfect for lunches and picnics.
Salad
Seasoning
Cook the couscous
Cook the chickpea couscous according to the package instructions.
Pan-fry the chicken
Dice the chicken breast, season with salt, and sprinkle with the grilling seasoning. Sauté it in a little olive oil until cooked through.
Combine
Mix the cooked couscous with the chicken, the chopped sun-dried tomatoes, and the red pepper (deseeded).
Season
Season with salt and olive oil — either the oil the sun-dried tomatoes were stored in, or another cold-pressed virgin oil.
This dish is great for travel or picnics too, since it can be eaten cold.
