- Cous cous
- Vegetable stock
- 1 cold cooked chicken breast (diced)
- 1 cooked diced onion
- 1 tbsp pinenuts
- 1 tbsp chopped dried apricots
- 1/2 tsp diced parsley
- 1 tbsp slivered almonds
- 1 tbsp chopped sundried tomatoes
- 1 tbsp olives
- 1 grated carrot
- Lightly toast the pinenuts and slivered almonds under the grill.
- Cook the cous cous with the vegetable stock until absorbed and light and fluffy.
- Combine everything in a bowl and sprinkle with parsley. Serve cold.
Cous cous – medium GI index, energy for muscles and the brain
Chicken – good source of protein (muscle repair and recovery) and low in fat
Onion – great for cold symptoms and eliminating phlegm – boosts immunity
Pinenuts – good source of protein, high in essential fatty acids
Almonds – helps to lubricate the intestines, low in fat, high in calcium, magnesium and iron
Dried apricots – great source of calcium, vitamin A and potassium
Parsley – good for flushing out kidneys, eliminating fluid retention, strengthens digestion
Tomatoes – rich in vitamin A and C, calcium, phosphorous, potassium – detoxifies the body and contains lycopene (a powerful antioxidant)
Olives – purchase olives in water / brine for less fat – they are a good source of monounsaturated fats and vitamin E. Black olives have a higher mineral content.
Carrots – rich source of beta carotene (Vitamin A), B1, B2, potassium, sodium and silicon. They help with night vision, inhibit cataracts, treat indigestion and protect against cancer. They also help improve skin appearance and calcium absorption.