By Fiona Bird from Stirrin’ Stuff.

Poached Elmwood Chicken and Couscous Salad

Serves 4

100g couscous
200ml chicken stock (see below)
200g Elmwood chicken breast (poached)
3 Truly Irresistible vine tomatoes
Half cucumber
1 tbsp pesto
Half a lime

1. Put 100g couscous into a large bowl and add 200ml of hot chicken stock. Set aside for 5 minutes until the couscous has absorbed the stock.
2. Cut the chicken, tomatoes and cucumber into bite sized pieces and add to the couscous. Stir gently.
3. Add the pesto and a squeeze of lime juice and gently mix together.

To poach the chicken:

Two thick slices of lemon
Ground pepper
Approx 600ml Water

Put the chicken breasts into a pan and with the lemon slices and enough water to cover them.

Bring the pan to the boil, cover and gently cook (simmer) to poach the chicken. (10 -15 minutes. The chicken juices are clear, when it is cut.

Try adding bay leaves, peppercorns and white wine.

©Stirrinstuff