150 g couscous
1 small red onion, finely sliced
1/2 jar roasted red peppers, chopped
Handful of olives (optional), sliced in half
Handful fresh coriander, chopped
Any leftover roast chicken from Sunday roast or you can roast off a couple of large skinless chicken breasts if you don’t have any leftovers.
Firstly shred or chop into bite size pieces your leftover roast chicken then set aside. If you are roasting fresh breasts then put into a hot oven for around 20 minutes, check the juices are clear by piercing the flesh and pressing lightly to see if it’s cooked.
Tip the couscous into a bowl and add water so it just covers the couscous and leave aside for 10 minutes. Once the water is all absorbed fluff up the couscous and add the a little olive oil and all other ingredients and stir thoroughly. Finish with a squeeze of lemon juice.