Chicken Couscous Salad (Hot Or Cold)

• 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

1. Mix together the dressing ingredients in a large bowl. Add the chicken and toss in the dressing, seasoning well with salt and black pepper.
2. 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.
3. Add the garlic, coriander and turmeric and continue to cook for 2 minutes Add the broth and dressing and bring to the boil.
4. Gradually add the couscous, stirring well. Cover with a lid, remove from the heat and allow to stand for 1min.
5. Remove the lid and, using 2 forks, fluff up the couscous grains. Add the herbs, tomato and cucumber and mix well, seasoning to taste.
6. Pile into a serving dish and garnish with fresh basil and orange wedges.

chicken breasts, garlic, ground coriander, ground turmeric, vegetable stock cube, couscous, chives, fresh basil, tomatoes, cucumber, salt, dressing, orange juice, fresh ginger, white wine vinegar, mustard

Taken from www.food.com/recipe/chicken-couscous-salad-hot-or-cold-433328 (may not work)