Chicken zucchini couscous salad

Nutrition per serving

• Step 1/7

  
  • 150 g couscous
  • small pot

  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 fillet
  • flour to bread
  • meat tenderizer

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

• Step 4/7

  
  • 50 g cashews
  • small frying pan
  • cooking spoon

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

• Step 5/7

  
  • olive oil for frying
  • large frying pan
  • cooking spoon

  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

  
  • olive oil for frying
  • ½ lemon
  • salt
  • pepper
  • large frying pan
  • cooking spoon

  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

  
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tsp mustard
  • 1 tsp honey
  • salt
  • pepper
  • 100 g arugula
  • salad servers
  • sealable glass
  • large bowl

  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.