Couscous Salad with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 ml water
- 1 teaspoon butter
- 350 g couscous
- 3 bell pepper (s)
- 1 bunch parsley
- 1 bunch spring onion (s)
- 1 lemon (s)
- 50 ml oil, (sunflower oil)
- 1 teaspoon sambal oelek
- 500 g chicken breast fillet (s)
- Sea salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil with a pinch of sea salt and butter. Then take the pot off the hob and add the couscous all at once. Stir, cover and let soak. You can also add a little more water if the couscous is too grainy.
- Clean the peppers and cut into cubes. Clean the spring onions and cut into rings, chop the parsley. Briefly wash the chicken breast fillet, dab and cut into cubes.
- Sear the meat in a little oil in a pan so that it is lightly browned all around, then season with salt and pepper.
- Put the swollen couscous in a large bowl and let cool down a little. Squeeze the lemon and add the juice. Add 50 ml of oil, sambal oelek, spring onions, parsley, pepper pieces and the meat cubes, mix everything well and season to taste.
- The dish is a wonderfully light summer salad and a salad that goes well on buffets. You can vary it as you like. Pitted, diced tomatoes or finely chopped garlic also fit perfectly.
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