Chicken zucchini couscous salad

Chicken zucchini couscous salad

41 ratings

Sabine, dedicated cook


„I love to bring this to parties. It can quickly be prepared for a large crowd.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
Metric
Imperial
  • 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

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

Cal
357
Protein
31g
Fat
13g
Carb
29g

Step 1/7

Allow couscous to stand and cook in boiled water, according to package instructions, and set aside.
  • 150 couscous
  • small pot

Allow couscous to stand and cook in boiled water, according to package instructions, and set aside.

Step 2/7

Halve zucchini and cut into sticks. Finely chop rosemary and halve cherry tomatoes.
  • 2 zucchini
  • 2 sprigs rosemary
  • 150 cherry tomatoes
  • cutting board
  • knife

Halve zucchini and cut into sticks. Finely chop rosemary and halve cherry tomatoes.

Step 3/7

Flatten chicken fillets and coat them lightly with some flour and the chopped rosemary.
  • 300 chicken fillet
  • flour to bread
  • meat tenderizer

Flatten chicken fillets and coat them lightly with some flour and the chopped rosemary.

Step 4/7

Toast cashews without oil in a small frying pan for approx. 2 – 3 min. until golden brown.
  • 50 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

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.
  • 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

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.
  • 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

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.
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tsp mustard
  • 1 tsp honey
  • salt
  • pepper
  • 100 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.