Couscous salad with chicken saté
easy
60 mins
60 mins
Ingredients
- 1 TEASPOON Vegetable broth
- 200 g Instant couscous (coarse durum wheat semolina)
- 6 TABLESPOONS + some oil
- 75 g Almond kernels (with skin)
- 1 collar Spring onions
- 1 Cucumber
- 4-5 Stem(s) Mint
- 5 Stem(s) flat leaf parsley
- 5 (approx. 250 g) ripe apricots
- 7-10 Tbsp 1 1⁄2 Lemons (including 1 organic)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 500 g Chicken filet
- 7-10 Tbsp Chili
- 7-10 Tbsp wooden skewers
Directions
- 1
Bring 350 ml water and broth to the boil in a saucepan. Stir in the couscous, remove from the heat, cover and allow to swell according to instructions on the packet. Loosen up with a fork and stir in 3 tbsp. olive oil. Roast almonds in a pan without fat, let cool and chop coarsely.
- 2
Clean and wash spring onions and cut into thin rings. Clean, wash and quarter the cucumber lengthwise and cut into small pieces. Wash mint and parsley and cut into strips. Wash apricots, halve, stone and cut into slices.
- 3
Wash organic lemon hot, grate dry, finely grate peel. Squeeze whole lemons. Mix lemon juice, zest, salt, pepper and 1 teaspoon sugar. Mix couscous, spring onions, cucumber, herbs, apricots and almonds.
- 4
Pour vinaigrette over it. Mix everything and let it stand for about 30 minutes.
- 5
Box down the risen dough and cut in half. Dust the work surface with flour and place the dough on top. Have the prepared components of the filling and the buttered baking tins ready.
- 6
Fry the skewers in it all around for about 4 minutes. Season with salt, pepper and chili.
- 7
Season salad to taste. Arrange on a plate with the skewers. Greek yoghurt tastes good with it. Drink tip: dry white wine.
Nutrition Facts
680 kcal
48 g
34 g
39 g
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