Couscous with vegetables and chicken fillet
6 servings
20 minutes
Couscous with vegetables and chicken fillet is a vibrant dish of Turkish cuisine inspired by Mediterranean traditions. Its taste is a harmony of freshness and lightness, where airy couscous absorbs the citrus tang of lemon and lime, while juicy tomatoes, aromatic red onion, and herbs add summer freshness to the dish. Tender chicken fillet makes it more filling, and olive oil binds the ingredients together. This versatile dish is suitable for both a light lunch and a festive table. In Turkey, such salads are often prepared on hot days, enjoying their cool texture and refreshing flavors. Each bite is a journey to sunny Antalya, where culinary traditions intertwine with the aromas of Mediterranean herbs and spices.
1
Soak couscous in 300 ml of boiling water. Let it sit for 10 minutes, then fluff with a fork. Drizzle with olive oil, juice from 2 lemons, and juice from 1 lime, mix, and let cool.
- Couscous: 200 g
- Olive oil: 6 tablespoons
- Lemon: 2 pieces
- Lime: 1 piece
2
Finely chop the boiled chicken meat, add quartered cherry tomatoes, diced 'Ladyfinger' tomatoes, finely chopped red onion, chopped parsley, and mint. Combine with couscous and mix.
- Chicken breast fillet: 200 g
- Cherry tomatoes: 150 g
- Tomatoes: 4 pieces
- Red onion: 1 head
- Parsley: 80 g
- Fresh mint: 3 tablespoons
