Couscous salad with chicken

Couscous salad with chicken

Couscous salad with chicken saturates well and replaces for three portions a main meal. As a side dish couscous salad with chicken is enough for 6 portions. Place the couscous in a slightly larger salad bowl, pour boiling water over it and let it swell for a few minutes. Meanwhile peel the carrots and cut them into small cubes of about 1 cm. Clean the mushrooms and cut them into 1 cm small cubes. Leek onions in fine slices cut. Chicken breast fillet in approx. 2 cm large cubes cut. In a coated pan, heat 1 tablespoon rapeseed oil and fry chicken cubes on all sides. Add carrot cubes, mushroom cubes and leek onion slices and steam at medium temperature for approx. 5 minutes while constantly turning. Peel garlic cloves, cut into very fine cubes and add. Cut the chilli pepper in half lengthwise, remove the white seeds, cut into very fine cubes and add to the pan. Season with freshly ground pepper and salt. Halve the papaya lengthwise and scrape out the black seeds with a spoon. Peel the peel of the papaya and cut the flesh into small cubes of approx. 1 cm. Mix the papaya with the chicken pan and sauté briefly. Remove the chicken pan from the heat, place it on a saucer and let it cool slightly. Mix the cream fraiche with the remaining rapeseed oil and freshly squeezed lime juice. Add the chicken vegetable mixture to the couscous in the salad bowl and mix well. Pour the fraiche cream over the couscous salad with chicken and fold into the salad. Couscous salad with chicken can be served lukewarm or cold.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
669 kcal
59 g
41 g
38 g

(C)opyright by Marions Kochbuch