Couscous – Chicken – Salad

Ingredients for 4 servings:

• 1 jar couscous
• 1 jar salt water
• 1 tbsp oil
• 1 chicken (roast chicken), ready or
• 300 g chicken breasts, possibly more, up to 400 g
• ½ bunch parsley, flat-leaf, possibly frozen
• 1 lemon(s), untreated
• salt and pepper
• Cayenne pepper
• olive oil
• ¼ pineapple, fresh (or 4 – 5 slices from the can)
• curry powder
• 1 tomato(s)
• 1 handful of peas (frozen)
• 1 shallot(s)
• 1 dash of Worcestershire sauce, if desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

2 variations, with fruity pineapple or savory

To make one glass of couscous, bring a glass of water to a boil with a tablespoon of oil and salt. Remove from the heat and let the couscous swell for 2 minutes, then transfer to a bowl. If using roast chicken (saves a cooking step and tastes better): Skin the chicken and shred or cut into bite-sized pieces. Add to the couscous. If using chicken breast: Fry the meat, let it cool slightly, then shred or cut into small pieces and add to the couscous. Finely chop the parsley (frozen parsley also works) and add it as well. Season to taste with oil, the juice of the squeezed lemon, a little lemon zest, pepper, and salt. For version 1: Peel the pineapple and cut into small cubes. Then fry it in a pan (without oil!). This brings out the fruity aroma even more. Add to the salad and season with a little curry powder. For version 2: Cook the frozen peas until soft, dice the tomato, peel and dice the shallot, and add to the salad. Season with a little Worcestershire sauce, if desired. Let the finished salad, whether you’re using the fruity or savory version, sit for a while and then serve drizzled with freshly squeezed lemon juice and olive oil. This recipe also works well for a party. The pineapple version also works well as a barbecue side dish.