Chicken zucchini couscous salad

Step 1/ 7

• 150 g couscous

• pot (small, with lid)

Allow couscous to stand and cook in boiled water, according to package instructions, and set aside.

Step 2/ 7

• 2 zucchini
• 2 sprigs rosemary
• 150 g cherry tomatoes

• cutting board
• knife

Halve zucchini and cut into sticks. Finely chop rosemary and halve cherry tomatoes.

Step 3/ 7

• 300 g chicken breasts
• flour (for breading)

• meat tenderizer

Flatten chicken fillets and coat them lightly with some flour and the chopped rosemary.

Step 4/ 7

• 50 g cashews

• frying pan (small)

Toast cashews without oil in a small frying pan for approx. 2 – 3 min. until golden brown.

Step 5/ 7

• olive oil (for frying)

• frying pan (large)

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.

Step 6/ 7

• salt
• pepper
• ½ lemon

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.

Step 7/ 7

• 1 tsp Kitchen Stories Dressing Up seasoning (optional)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp grainy mustard
• 1 tbsp honey
• salt
• pepper

• glass jar
• large bowl
• Dressing Up seasoning

For the vinaigrette, combine our DRESSING UP seasoning (if using), 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.

Enjoy your meal!