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Pearl Couscous Salad with Cherry Tomatoes, Shredded Chicken & Taka Tala Dressing
By Sophie Hansen
Pearl Couscous Salad with Cherry Tomatoes, Shredded Chicken & Taka Tala Dressing
In this recipe
If you ask Chris Taka Tala Dressing makes a salad roar
Preparation time:
10 mins
Cooking time:
8 - 10 mins
Serves:
4
Ingredients
  • 1 1/2 cups Pearl Couscous
  • 1 tbsp extra virgin olive oil
  • Zest and juice of one lemon
  • 1 tsp sumac
  • 1 cup cherry tomatoes, roughly chopped
  • 1 x barbecued chicken 
  • 1/2 cup flat leaf parsley, roughly chopped
  • 1/2 cup mint leaves, roughly chopped
  • Beerenberg Taka Tala Dressing to serve
Method:

This is a great lunch dish and travels well, so is perfect for picnics, work or school lunches when you fancy something packed with flavour, colour and goodness.

Cook the couscous in a saucepan of salted boiling water until tender (8-10 minutes). Drain, then while still hot, toss with the lemon juice, olive oil, sumac and tomatoes.

Shred the chicken and add to the couscous dish. Just before serving, toss through the herbs and Beerenberg Taka Tala Dressing.