Couscous salad

This couscous salad is one of the simplest and fastest dinner recipes. I make this at minimum once every two weeks! I always make a little bit extra so I can have it for lunch the next day. It's also delicious when it's cold since all the flavors are extra intense!

Tip: by replacing the chicken with tofu you have a great vegetarian couscous!

Duration: 15 minutes

Amount of servings: one dinner and one lunch

The ingredients:
  • 180 gr spelt couscous
  • 1 chicken breast or minced chicken
  • 1 zucchini or egg plant
  • 250 gr mushrooms
  • 1 sweet pepper
  • 1 yellow pepper
  • 125 gr cherry tomatoes
  • 40 gr feta cheese
  • Fresh parsley and mint
  • Juice of one lime
  • Handful raisins
  • 1 garlic clove
  • 1 teaspoon cumin seeds
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1 cm piece ginger
  • Coconut oil and olive oil
  • Pepper & Salt

  1. Cut the vegetables and cook the couscous as directed on the package.
  2. Cut the chicken breast into small pieces and toss them with the crushed garlic, pepper, salt, cumin seeds, smoked paprika, grated ginger and cinnamon. Make sure everything is covered.
  3. Put some olive oil in a frying pan and bake the chicken until golden brown and cooked through.
  4. Grill the vegetables in coconut oil.
  5. Put the couscous, chicken and vegetables in a large bowl. Mix with the cherry tomatoes, raisins, fresh parsley & mint and the juice of one lime. Finish the dish by sprinkling the feta cheese on top. 


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