Chicken zucchini couscous salad

I love to bring this to parties. It can quickly be prepared for a large crowd.

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