Corn, Chicken and Sundried Tomato Israeli Couscous Salad

Step 1

Cook corn cobs in boiling water for 8-10 minutes until kernels are bright yellow and tender. Drain and allow to cool before cutting off kernels with a sharp knife.

Step 2

Bring chicken/vegetable stock to the boil in a pot and add Israeli couscous. Stir and simmer for about 6-8 minutes or until couscous is al dente (just cooked through). Drain.

Step 3

Toss Israeli couscous with chicken, cucumber, spring onion, courgette (if using), sundried tomato tapenade, pine nuts and herbs. Divide between plates and serve.