Chicken zucchini couscous salad
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
small pot, cutting board, knife, meat tenderizer, small frying pan, cooking spoon, large frying pan, salad servers, sealable glass, large bowl
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How-To Videos
How to cook aromatic couscous
How to cut up a whole chicken
How to chop herbs
How to prepare zucchini
Nutrition per serving
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!
