Warm Chicken with Couscous Salad

Ingrédients

• 3 cuillères à soupe fresh mint
• 1 tbsp pumpkin oil
• 1 chicken, bone and skin removed roasted chicken
• 1 1/4 cups vegetable stock
• 1 cuillère à soupe lemon juice
• 3 1/2 oz dried apricots
• 1/2 cucumber
• 4 moyennes spring onions
• 2 cuillères à soupe fresh parsley
• 1 moyenne red pepper
• 2 oz pumpkin seeds
• 1 cuillère à soupe vegetable fat spread, light
• 10 1/2 oz couscous

Directives

1. Chop the chicken into bite-sized pieces and dice the dried apricots. Finely chop the herbs.
2. Prepare the couscous by placing in a large bowl and pouring over the boiling stock.
3. Cover and leave for 10 minutes and then stir in the herbs, seeds, the spread, pumpkin oil and lemon juice.
4. Toss together with all remaining ingredients and garnish with fresh herbs.