Chicken zucchini couscous salad

Chicken zucchini couscous salad

Based on 80 ratings

Difficulty

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

Ingredients

Servings2
150 g
couscous
300 g
chicken fillet
100 g
arugula
2
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
MetricImperial

Utensils

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

How-To Videos

how-to-cook-aromatic-couscous

How to cook aromatic couscous

how-to-cut-up-a-whole-chicken

How to cut up a whole chicken

how-to-chop-herbs

How to chop herbs

how-to-prepare-zucchini

How to prepare zucchini

Nutrition per serving

Cal357
Protein31 g
Fat13 g
Carb29 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.
    • 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

    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.

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