Chicken zucchini couscous salad
Difficulty
Easy 👌Ingredients
| 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 |
How-To Videos
Utensils
- salad servers (optional)
- small pot
- meat tenderizer (optional)
- large frying pan
- sealable glass (optional)
- large bowl
- small frying pan
- cooking spoon
- cutting board
- knife
Enjoy with
Pinot Gris, dry, 2011
The light pear and almond flavors of the wine harmonize very well with this summer salad. The wine has a bright yellow color and is to be enjoyed at a temperature of 9 – 10°C/48 – 50°F.
Nutrition per serving
357
31g
13g
29g
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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.
in Berlin