John Myers
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Couscous Salad with Chicken Breast Skewer
The perfect couscous salad with chicken breast skewer recipe with a picture and simple step-by-step instructions.
For the couscous:
- 500 g Couscous
- 250 ml Water
- 1 tsp Salt
- 2 tsp Paprika pulp
- 1 tsp Pomegranate syrup
- 3 piece Paprika
- 1 Pc. Celery stalk
- 500 g Tomatoes
- 1 little Leaf parsley
For the chicken:
- 500 g Chicken breast
- 5 Pc. Wooden skewers
- 1 tsp Curry powder
- 1 pinch Salt
- Pepper
- 3 Pc. Chilli pepper
- 2 Pc. Onions
For the cousous:
- To do this, heat 250ml of salted water in a large saucepan. When the water is bubbling, take the saucepan off the plate and add 500g of couscous. Now you should let it soak for 10 minutes and stir from time to time so that the remaining water evaporates. When the couscous has absorbed the rest of the water, prepare a hot pan with oil. When the oil is hot enough, fry the paprika pulp so that it releases its aromas. Now chop the onions and fry them. Then add the couscous and mix everything well. Remove the pan from the plate and let the couscous cool down. When the couscous is cold enough you can put it in a bowl.
- In the meantime, chop the peppers, tomatoes, celery and the parsley. Pour everything into the bowl and mix well. Season with salt and pepper to taste. Finally, add a teaspoon of pomegranate syrup. Mix one more time. Cut the chicken into small lengthways strips and divide between the 5 wooden skewers. Now place the 5 skewers in a small bowl and season. Add the curry powder, pepper, salt and the chilli and brush well. Then put the chicken in the pan and fry it briefly until it is cooked. Finally, fill the couscous into small bowls and serve the chicken skewers hot.
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