Summary

Ingredients

• 1 glass couscous
• 1 glass salt water
• 1 tablespoon oil
• 1 chicken (roast chicken), ready or
• 300 g chicken breasts, possibly more, up to 400
• 0.5 ½ bunch parsley, smooth, possibly frozen
• 1 lemon (s), untreated
• salt and pepper
• Cayenne pepper
• olive oil

Also: (for variant 1)

• 0.25 ¼ pineapple, fresh (or 4 - 5 slices from the can)
• Curry powder

Also: (for variant 2)

• 1 tomato (s)
• 1 handful peas (frozen)
• 1 shallot (s)
• 1 dash Worcester sauce, possibly

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Instructions

1. For a glass of couscous, bring a glass of water with a tablespoon of oil and salt to a boil. Remove from heat and let the couscous swell for 2 minutes and pour into a bowl.
2. When using roast chicken (saves one cooking step and simply tastes better): Skin the chicken and pluck or cut into bite-sized pieces. Add to the couscous.
3. When using chicken breast: Fry the meat, let it cool down a little and then pluck or cut into small pieces and add to the couscous.
4. Finely chop the parsley (frozen parsley is also possible) and also add. Now season with oil, the juice of the squeezed lemon, a little lemon zest, pepper and salt.
5. For variant 1:
6. Peel the pineapple and cut into small cubes. Then fry in a pan (without oil!). This brings out the fruity aroma even better. Add to the salad and season with a little curry powder.
7. For variant 2:
8. Cook the frozen peas until soft, dice the tomatoes, peel and dice the shallot and add to the salad. If necessary, season with a little Worchester sauce and you`re done.
9. Let the finished salad, whether the fruity or savory version, steep a little and then serve drizzled with a little freshly squeezed lemon juice and olive oil.
10. The recipe can also be prepared well for a party. The pineapple variant also fits as a grill side dish.