Corn Cous Cous and Cajun Chicken Salad

Perfect lunch or dinner meal for those hot summer months!

  • SERVES 4-6


1 pkt Corn Cous Cous
100g butter
¼ cup macadamia oil
2 sticks celery (finely sliced)
Baby spinach leaves
2 x skinless chicken breast
1 cup vegetable stock
Red wine vinegar
1 punnet cherry tomatoes (1/2’d)
1 continental cucumber (diced)
Eschallots (finely sliced)
Cajun spices
NUTWORKS Smoked Almond Sprinkles


1.Bring vegetable stock to the boil. Turn off heat and add cous cous. Cover and leave for 2 minutes

2.Fluff cous cous with a fork and add butter. Stir through.

3.Carefully mix through combined red vinegar and macadamia oil.

4.In a large bowl, mix tomatoes, cucumber, celery, eshallots and spinach. Add cous cous. Stir all ingredients through to mix evenly.

5.Fry the chicken in a little macadamia oil. Coat generously with Cajun spices. Slice once cooked and layer on top of salad.

6.Sprinkle with NUTWORKS Smoked Almond Sprinkles.
Recipe Source:

Recipe ID: 1118