Step 1/7
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
Halve zucchini and cut into sticks. Finely chop rosemary and halve cherry tomatoes.
Step 3/7
- 300 g chicken fillet
- flour to bread
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
- 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.
