(Serves 4)

• 1 bunch asparagus, trimmed and cut on an angle into 2cm lengths

• 1 cup green beans, trimmed and cut in halves on an angle

• 1 red onion, finely diced

• 4 cloves garlic, finely chopped

• 1½ cup peal cous cous

• 2 ½ cups veg stock

• 1 bunch radish, diced

• 300g cooked chicken shredded

Coriander dressing:

• 1 bunch coriander

• 1 clove garlic

• 2 teaspoons ground cumin

• 1 lemon, zest and juice

• ½ cup currants

• ¼ cup extra virgin olive oil

1. Blanch & Refresh the Greens
   Bring a large pot of salted water to the boil and set up a bowl of iced water nearby.
   Add asparagus and green beans to the boiling water and cook for 1–2 minutes, until bright and just tender. Lift them straight into the ice bath to stop cooking and lock in that gorgeous green colour. Drain and set aside.

2. Cook the Cous Cous
   In a medium pot, warm a drizzle of olive oil over medium heat. Add onion and cook for 1–2 minutes until soft and turning golden. Stir in garlic and cook for another minute until fragrant. Add pearl cous cous, toast for 1 minute, then pour in vegetable stock.
   Bring to the boil, reduce to a gentle simmer, cover and cook for around 10 minutes, or until the liquid is absorbed. Fluff with a fork and transfer to a large salad bowl to cool slightly.

3. Blitz the Dressing
   In a blender or food processor, combine coriander, garlic, cumin, lemon zest and olive oil. Blitz until smooth. Add half the lemon juice and taste & tweak with extra lemon, oil or seasoning if needed. Stir in currants for little bursts of sweetness.

4. Bring It All Together
   Add blanched asparagus, green beans, radish and shredded chicken to the cous cous.
   Pour over the coriander dressing and toss gently to coat everything. Finish with extra lemon if you like. Serve warm or at room temperature and enjoy!

Snapshot!

This salad delivers 2700 kJ of energy with a solid 35 g of protein to support fullness and muscle repair, paired with 77 g of smart carbs for sustained energy. With 11 g of dietary fibre, it’s supportive of gut health and steady blood sugars, while total fat sits at 20 g (including just 4 g saturated fat), keeping it satisfying without being too heavy. Naturally low in sodium at 121 mg, it’s a heart-friendly choice, though the vibrant greens and grains contribute to higher potassium (1195 mg) and phosphorus (447 mg) something to consider in later stages of kidney care. A nourishing, colourful meal designed to fuel well and feel good.

What it means on the plate

This salad serves up long-lasting energy and powerful nourishment. With lean protein from chicken, carbs from cous cous, and over 2½ serves of veggies, it’s a hearty main meal designed to keep you satisfied. The fibre content supports gut health and blood sugar control, while the low sodium keeps it heart-conscious. Naturally higher in potassium thanks to all those greens, something to be mindful of if watching diet in later stages (4+) of kidney disease.

Food group balance → A vibrant, feel-good salad that brings spring to the table.

• Grains 3 serves (pearl cous cous)

• Fruit 0.7 serve (currants)

• Vegetables 2.5 serves (onion, asparagus, beans, radish, garlic &

  coriander)

• Protein 1.2 serve (chicken)

CWJ Takeaway

A vibrant, feel-good salad that brings spring to the table. This dish balances freshness and fullness, crisp asparagus, sweet currants, zesty herbs and tender chicken all working together. It’s hearty enough for dinner, perfect for lunch prep, and proves that salads can be satisfying, colourful, and downright joyful to eat.