Chicken zucchini couscous salad
Difficulty: Easy
Time: 30 minutes Cooking time 0 minutes baking world
Nutrition: about 357 calories / 31 grams of protein / carbohydrate 29 g / 13 g fat
Ingredients (2 servings)
| 150 g | couscous |
| 300 g | chicken fillet |
| 100 g | arugula |
| 2 | zucchini |
| 150 g | cherry tomatoes |
| 50 g | cashews |
| 2 sprigs | rosemary |
| 0.5 | lemon |
| 1 tsp | mustard (wholegrain) |
| 1 tbsp | balsamic vinegar |
| 2 tbsp | olive oil |
| 1 tsp | honey |
| salt | |
| pepper | |
| olive oil for frying | |
| flour to bread |
Utensils
salad servers (optional), small pot, meat tenderizer (optional), large frying pan, sealable glass (optional), large bowl, small frying pan, cooking spoon, cutting board, knife
Wine Tip
Pinot Gris, dry, 2011
The light pear and almond flavors of the wine harmonize very well with this summer salad. The wine has a bright yellow color and is to be enjoyed at a temperature of 9 – 10°C/48 – 50°F.
Step 1
Allow couscous to stand and cook in boiled water, according to package instructions, and set aside.
small pot
150 g couscous
Step 2
Halve zucchini and cut into sticks. Finely chop rosemary and halve cherry tomatoes.
cutting board, knife
2 zucchini / 2 sprigs rosemary / 150 g cherry tomatoes
Step 3
Flatten chicken fillets and coat them lightly with some flour and the chopped rosemary.
meat tenderizer
300 g chicken fillet / flour to bread
Step 4
Toast cashews without oil in a small frying pan for approx. 2 – 3 min. until golden brown.
small frying pan, cooking spoon
50 g cashews
Step 5
Heat some olive oil in a frying pan and fry zucchini on all sides for approx. 8 – 10 min. until tender. Remove from pan and set aside.
large frying pan, cooking spoon
olive oil for frying
Step 6
Add a little more oil in the same pan and fry chicken in it for approx. 2 – 3 min. per side until golden brown. Season with salt and pepper and sprinkle with some lemon juice.
large frying pan, cooking spoon
olive oil for frying / 0.5 lemon / salt / pepper
Step 7
For the vinaigrette, combine olive oil, vinegar, mustard, honey, and salt and pepper. In a large bowl, toss couscous with zucchini, tomatoes, arugula, and cashews. Dress with vinaigrette and serve with sautéed chicken on top.
salad servers, sealable glass, large bowl
2 tbsp olive oil / 1 tbsp vinegar / 1 tsp mustard / 1 tsp honey / salt / pepper / 100 g arugula
Dining and Cooking