Chicken salad with couscous and vegetables
4 servings
30 minutes
Chicken salad with couscous and vegetables is a vibrant dish of Arab cuisine that combines the tenderness of chicken fillet, aromatic couscous, and the sweetness of vegetables. The origins of this recipe trace back to Middle Eastern traditions where couscous served as a base for many dishes. Chicken meat sautéed with peppers and zucchini is enriched with the freshness of mint and the tanginess of wine vinegar. Canned corn adds pleasant sweetness and textural variety. The salad is warm, rich in flavors, and perfect as a standalone dish or light dinner. It is easy to prepare, and the combination of ingredients makes it both nutritious and refreshing.
1
To cook couscous: place couscous in a bowl, pour boiling broth over it, and stir. Cover with a lid and let it sit for 20-25 minutes until the grains are soft and absorb the broth.
- Couscous: 200 g
- Vegetable broth: 600 ml
2
In a frying pan, sauté all the vegetables in 2 tablespoons of olive oil, then add the chicken fillet.
- Olive oil: 3 tablespoons
- Yellow sweet pepper: 1 piece
- Zucchini: 2 pieces
- Chicken breast fillet: 200 g
3
In a bowl, whisk the dressing: combine 1 tablespoon of olive oil with vinegar and chopped mint.
- Olive oil: 3 tablespoons
- Wine vinegar: 3 teaspoons
- Mint: 2 tablespoons
4
Combine couscous, chicken, and vegetables, including corn, in a bowl and mix, add dressing. Season with salt and pepper. Serve warm.
- Couscous: 200 g
- Chicken breast fillet: 200 g
- Yellow sweet pepper: 1 piece
- Zucchini: 2 pieces
- Canned sweetcorn: 200 g
- Chopped parsley: 2 tablespoons
- Olive oil: 3 tablespoons
- Wine vinegar: 3 teaspoons
