Buttermilk Chicken & Herby Pearl couscous salad

A light and delicious couscous salad topped with crispy Rangitikei Buttermilk Tenders, pickled rhubarb and toasted pistachios – it's perfect for spring.

SERVES: 4

• 1 pack Rangitikei Buttermilk Tenders
• 1 ½ cups pearl couscous
• 2 cups rocket
• 1 cup fresh herbs – we used dill, mint & parsley
• ¼ cup olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, crushed
• ¼ cup toasted pistachios, chopped

For the pickled rhubarb:

• 2 stems rhubarb, peeled into ribbons
• 3 tablespoons vinegar
• 1 tablespoon honey

To prepare the pickled rhubarb, whisk together the vinegar and honey and season with salt. Toss through the rhubarb ribbons and leave to pickle while the chicken cooks – at least 15 minutes.

Cook the Buttermilk Tenders in the oven or air fryer as per packet instructions.

Cook the couscous in salted boiling water as per packet instructions. Strain and run under cold water. Transfer to a large serving bowl and drizzle with the olive oil, lemon juice and garlic and season with salt & pepper. Gently toss through the rocket, herbs and pickled rhubarb, reserving the pickling rhubarb liquid to use as dressing.

When the chicken is ready, remove from the oven or air fryer and slice into pieces on the diagonal.

Transfer the salad to a large serving platter, top with the buttermilk chicken pieces and chopped pistachios. Mix an extra tablespoon of olive oil through the pickling liquid and drizzle over the salad as dressing.