Shredded roast chicken, mushroom and couscous salad with a garlic lemon butter dressing

Serves 4-6
Preparation time
Cooking time


  • 25g butter
  • 25ml olive oil
  • 400g button mushrooms
  • salt and freshly ground black pepper
  • 300g couscous
  • 375ml boiling water or chicken stock
  • 25g butter, cut into small cubes
  • 2 cloves garlic
  • 1 lemon
  • 25g butter
  • 1 small red onion
  • 1 punnet radish cress
  • ½ free range roast chicken, meat shredded


  1. Preheat the oven to 180º C
  2. Put the butter and oil in a baking tray and place in the oven to melt the butter
  3. Add the mushrooms, toss in the mix and season with salt and pepper
  4. Place back into the oven and roast until golden brown, about 10-15 minutes
  5. Set aside to cool
  6. Place the couscous into a large bowl, pour over the boiled water or stock and sprinkle over the cubes of butter
  7. Cover with plastic wrap and allow to sit for 10 minutes
  8. Then mix through the melted butter, add the roasted mushrooms, toss and set aside. Peel and finely dice the garlic and zest and juice the lemon
  9. Fry the chopped garlic in the butter until soft, then add the lemon zest and juice
  10. Season with salt and pepper and set aside
  11. Peel and finely slice the red onion and add to the cut cress and chicken meat
  12. Pour over the garlic lemon butter and toss to combine
  13. To serve, place a pile of the mushroom couscous into a bowl and top with the chicken mix

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