In a pot or bowl, stir the chicken fond into the boiling water followed by the couscous. Stir, cover and allow to stand for 10 minutes or until the couscous has absorbed all the water. Allow to cool. Rub the chicken in olive oil and NoMU Cajun Rub. Heat the pan and sauté the chicken over a medium-high heat until golden and cooked through, then set aside.
To make the dressing whisk the olive oil, honey, herbs and mustard together until creamy. Add the balsamic vinegar and season to taste.
To serve: Place the rocket, couscous, tomatoes and pine nuts in a bowl. Add the chicken and the dressing and toss gently to combine, seasoning to taste.
Serves 4
Tip: When making the Vinaigrette Dressing substitute the balsamic vinegar with a flavoured vinegar like raspberry or cranberry.
Wine suggestions
Ladera Wild Child Chardonnay has a lovely creamy mouth feel, thanks to the extended lees contact, making it a perfect partner to the richness of this salad.
