![\"\"](\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/08\/cous-cous.png\" "\\"cous")
<\/a><\/p>\nGino D’Acampo serves up chicken, cous cous and orange salad on Let\u2019s Do Lunch.<\/p>\n
The ingredients are: 2tbsp olive oil, 75g cous cous, 75ml boiling water, A pinch of paprika, 150g left over roast chicken, 1 orange, zested then segmented, 3 sundried tomatoes, chopped, 1 tbsp of the oil reserved, 1 handful of watercress, rocket and spinach salad and 1 tbsp chives, chopped.<\/p>\n
For the dressing: 1 shallot, finely chopped, 1 medium orange, juice and zest, 1 tbsp capers, 1 tbsp white wine vinegar, 4 tbsp olive oil and Salt and pepper.<\/p>\n
To prepare the dish, place 1 tbsp olive oil, the reserved oil from the sundried tomatoes, a good pinch of salt and the zest from the orange in a bowl. Pour over the boiling water, give it a stir then cover in cling film and leave to sit and absorb the water for 4 minutes.<\/p>\n
Heat 1 tbsp of olive oil in a frying pan, then add the chicken, with a pinch of paprika. Fry until crispy and golden brown.<\/p>\n
Segment the zested orange and set to one side. Once all the liquid has been absorbed by the cous cous, use a fork to separate the grains, then stir through the chives and sundried tomatoes.<\/p>\n
Make the dressing by mixing together the shallot, orange juice, zest, capers and vinegar when whisk in the olive oil. Season with salt and pepper.<\/p>\n
Finally stir through the salad leaves, allowing them to wilt slightly in the cous cous.<\/p>\n
Place the cous cous onto a plate, top with the crispy chicken then dress with your shallot and caper dressing. Serve straight away.<\/p>\n