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    Couscous salad with chicken




      • 2 Chicken breasts

      • 200g medium couscous

      • 2 new carrots

      • 2 spring onions

      • 1Citron

      • 2 sprigs of mint

      • 8 to 10 cherry tomatoes

      • 200g cooked chickpeas

      • 8 to 10 black olives

      • 8 Artichoke hearts in oil

      • 20cl Chicken (or vegetable) broth

      • 3tbsp. olive oil

      • Salt

      • Pepper

      • Calories = Medium

      Preparation steps

      1. Boil the broth for 7 minutes with the carrots cut into thin slices. Salt and pour in the couscous. Mix, cover and let cool.
      2. Cook the chicken breasts for 4 minutes on each side in a pan with 1 tbsp. oil soup. Salt and pepper during cooking. Let cool and cut into thick slices.
      3. Cut the tomatoes and artichokes in half. Pit the olives. Cut the onions into thin slices. Rinse the chickpeas and drain them.
      4. Pour 1 tbsp. tablespoons of oil in the couscous and fluff it with a fork. Add the chickpeas and mix. Top with chicken, tomatoes, olives and artichokes. Sprinkle with onions and chopped mint. Drizzle with the remaining oil and serve with a lemon wedge.
      Couscous salad with chicken

      Tips and tricks for couscous salad with chicken

      A salad to redo with a real leftover couscous-chicken. And if there's still semolina left, freeze it for another mixed salad.


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