2 Chicken breasts
200g medium couscous
2 new carrots
2 spring onions
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
- Calories = Medium
- Boil the broth for 7 minutes with the carrots cut into thin slices. Salt and pour in the couscous. Mix, cover and let cool.
- 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.
- Cut the tomatoes and artichokes in half. Pit the olives. Cut the onions into thin slices. Rinse the chickpeas and drain them.
- 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.
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.