Chicken zucchini couscous salad

Based on 69 ratings
Lisa

Lisa

Editor at Kitchen Stories

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g couscous
300 g chicken fillet
100 g arugula
zucchini
150 g cherry tomatoes
50 g cashews
2 sprigs rosemary
½ 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
Metric
Imperial

Utensils

  • small pot
  • cutting board
  • knife
  • meat tenderizer
  • small frying pan
  • cooking spoon
  • large frying pan
  • salad servers
  • sealable glass
  • large bowl

Nutrition per serving

Cal
357
Protein
31 g
Fat
13 g
Carb
29 g
  • Step 1/7

    Allow couscous to stand and cook in boiled water, according to package instructions, and set aside.
    • 150 g couscous
    • small pot

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

  • Step 2/7

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

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

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

    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.
    • 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

    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.
    • 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

    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.
    • 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.