Chicken and Pumpkin Couscous Salad

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Treat yourself to this easy homemade chicken and pumpkin couscous salad. It's fresh and packed with taste with fresh mint, pomegranate and new Hellmann’s Honey & Mustard Dressing.
  • 2 chicken breasts 300g
  • 200 g carrots cut into cubes
  • 200 g pumpkins cut into cubes
  • 6 garlic cloves
  • 4 sprigs rosemary
  • 2 tbsp vegetable oil
  • 120 g couscous
  • 4 tbsp Hellmann's Honey & Mustard Salad Dressing
  • 50 g pumpkin seeds
  • handful of parsley roughly chopped
  • bunch of mint roughly chopped (100g)
  • pomegranate seeds

Nutritional information

 

Amount per serving

Energy (kcal)

376kcal

Energy (kJ)

1573kJ

Protein (g)

22.4g

Carbohydrate incl. fibre (g)

42.0g

Carbohydrate excl. fibre (g)

35.6g

Sugar (g)

5.0g

Fibre (g)

6.4g

Fat (g)

13.8g

Saturated fat (g)

2.4g

Unsaturated fat (g)

8.6g

Monounsaturated fat (g)

3.0g

Polyunsaturated fat (g)

5.6g

Trans fat (g)

0.1g

Cholesterol (mg)

46mg

Sodium (mg)

379mg

Salt (g)

0.94g

Vitamin A (IU)

11769IU

Vitamin C (mg)

12.5mg

Calcium (mg)

77mg

Iron (mg)

2.22mg

Potassium (mg)

718mg

  • 1 Preheat the oven to 210°C, 200°C fan, Gas mark 7.
  • 2 Roast the chicken fillets for 20 minutes, turning occasionally until cooked through.
  • 3 Meanwhile, place the carrots and pumpkin in a roasting tin. Add the garlic and rosemary and drizzle with oil.
  • 4 Roast the vegetables in the oven for about 20-30 minutes until cooked and starting to colour. Remove the garlic and the rosemary. Set aside to cool.
  • 5 Add the pumpkin seeds to a baking tray and roast for 3-4 minutes.
  • 6 Cook the couscous according to the instructions on the pack and cover with cling film. Cut the cooled chicken into cubes and place in a large mixing bowl, add the vegetables, pumpkin seeds, Hellmann’s Honey & Mustard Dressing and the chopped herbs and mix really well.
  • 7 Fluff up the couscous and add the pomegranate seeds.
  • 8 Serve the salad on top of the couscous.