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A chicken couscous delight
Take your taste buds on a culinary journey with this couscous salad starring tender chicken, tangy feta cheese, and sweet dried apricots. Bursting with flavours and vibrant colours, this salad is a feast for the senses.
Ingredients - 4 servings
200 ml wholegrain couscous (160 g)
400 g chicken thigh fillet
1 cube vegetable stock
1 tsp turmeric
1 tsp paprika powder
salt/black pepper
1 small bag (65 g) rocket
1 tetra black beans (230 g drained weight)
50 g feta cheese
10 dried apricots
50 ml walnuts
1 tbsp Crema di balsamico
1 tbsp rapeseed oil for frying
Nutritional content per serving
Energy 490 kcal
Protein 48 g
Carbohydrates 47 g
Fat 15 g
Method - 30 minutes
- Boil water with 1 cube vegetable stock. Remove from the heat and add the couscous. Let it swell under a lid for a few minutes. Mix in turmeric and paprika powder. Season with salt and black pepper.
- Cut the thigh fillets into smaller pieces. Salt and pepper. Fry for a few minutes in rapeseed oil until they are golden brown.
- Rinse the beans in a colander and let them drain.
- Roughly chop walnuts and apricots.
- Mix couscous with chicken, rocket, black beans, apricots, and walnuts.
- Crumble the feta cheese over the mix and drizzle a little Crema di Balsamico on top.
Enjoy!
April 18, 2024
November 28, 2025
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