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Chicken, Basil & Sundried Tomato Couscous Recipe

Home > Sydney > Recipes
by Sheree (subscribe)
Published June 10th 2012
Chicken, Basil and Sun Dried Tomato CousCous
Enjoy CousCous with this great mix of flavours!

Preparation time 10 minutes (Serves 4 people)


1 Cup of San Remo Couscous
1 Cup water
3 Tablespoons of olive or vegetable oil
2 Teaspoons of vegetable or plain salt
2 Teaspoons of butter
1 Large cooked/roasted chicken breast diced
1 Handful of basil leaves diced
2 Tablespoons of pine nuts
2 Tablespoons of sundried tomatoes diced
100grams Danish feta cheese crumbled
my favourite brand is Mayer)


1. Prepare the CousCous as per San Remo directions on the back of the packet. Multiply the ingredients on the San Remo packet x 2 for this recipe (as per above amounts).

2. Dice the chicken, sundried tomatoes and basil leaves into small pieces and place in a large serving bowl.
Fresh Basil Leaves and Sundried Tomatoes
Dice the fresh basil leaves and sundried tomatoes

3. Add the pine nuts to the serving bowl with the rest of the ingredients.
Sliced Danish Feta Cheese
Slice the Danish Feta Cheese.

4. Cut up the feta into strips and use your hands to crumble the feta into smaller bits whilst placing directly into the serving bowl with the other ingredients.
Ingredients - Chicken, Basil, Sundried Tomatoes, Pine Nuts, Feta
Crumble the feta with your hands into a serving bowl.

5. Add the Couscous to the serving bowl and gently stir with a fork until mixture is evenly spread through the Couscous.

6. Serve immediately as a main meal for dinner or lunch.
Chicken, Basil and Sundried Tomatos CousCous
Serve as a main meal for lunch or dinner

Storage: seal in an airtight container in the fridge and keep for up to 2 days.

Please note: this dish is not suitable for freezing.

IDEA: If you are a vegetarian you can also use the same recipe by removing the chicken and replacing it with your favourite tofu. Yum!
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Why? It's absolutely delicious
When: Lunch or Dinner
Where: At home or take this dish to someone's place
Cost: $2.50 per person
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