John Myers
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Spicy Cous Cous Salad
The perfect spicy cous cous salad recipe with a picture and simple step-by-step instructions.
Yoghurt dressing
- 1 Cup Boiling water
- 1 Yellow peppers
- 1 Red peppers
- 1 Onion
- 1 Lemon
- 1 Orange
- 2 tbsp Olive oil
- 1 tsp Tikka curry paste
- 1 tsp 5-Gewürze-Pulver
- Sea-Salt
- Pepper from the grinder
- 1 tsp Honey
- 200 g Grilled chicken
- 200 ml Natural yoghurt
- 0,5 tsp Turmeric
- Pepper from the grinder
- Sea-Salt
- 1 tsp Smoked peppers
- Sugar brown
- 1 tsp Chopped coriander
- 2 tbsp Extra virgin olive oil
Yoghurt dressing
- Season the yogurt with olive oil, smoked paprika, coriander, turmeric and season with salt, pepper and sugar – it is best to let it steep for two hours.
Couscous Salad
- Season the cous cous with a little salt and pour the hot water over it – cover and let stand for 10 minutes. In between loosen up with a fork.
- In the meantime, clean the peppers and onions, cut them into small pieces and grill them in the oven with salt, pepper and sugar. Rasp and squeeze the lemon and orange.
- Pluck the chicken into bite-sized pieces and mix with the curry paste, 5 spices powder, olive oil, honey, lemon zest, orange zest, lemon juice and orange juice under the lukewarm cous cous.
- Fold in the grilled vegetables and season to taste with salt and pepper.
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