This moorish Summer salad is made with grilled free range chicken breasts, blanched corn, semi sundried tomatoes and finished with finely chopped parsley and spring onion.

20 Minutes. A cafe-style Summer dinner for the whole family.

Serves 2


2 x 180g Australian free range chicken breast
2 corn cobbs
2 spring onions
3 sprigs parsley
500ml natural chicken stock
1 cup pearl couscous
1/4 cup sundried tomatoes

Cook couscous & prepare chicken 
Pour stcok into a small pot with the couscous.
Bring to boil then reduce to a simmer for 6 - 8 minutes. Check if tender then drain. 

Combine chicken with a drizzle of olive oil, salt and pepper. Set aside.

Grill chicken
Heat a large non-stick fry pan or grill pan to a medium to high heat. Place chicken into the pan and cook for 8 minutes, turning every 2 minutes. Remove from the pan, cover with foil and rest.

Prepare salad
Bring a pot of salted water to boil. Cook the corn for 8 minutes. Remove then cut kernels off. Finely slice spring onion. Roughly chop the parsley. Slice the sundried tomatoes. Thinly slice chicken. Combine everything in a bowl with the couscous. Drizzle with olive oil and season with salt and pepper.

To serve
Serve into bowls and enjoy hot or cold.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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April 01, 2017 by Timothy Ryder
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