Chicken zucchini couscous salad

Step 1/ 7

• small pot

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

Step 2/ 7

• cutting board
• knife

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

Step 3/ 7

• meat tenderizer

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

Step 4/ 7

• 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

• 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

• 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

• 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.

Enjoy your meal!