John Myers
Ingredients for 2 servings:
- 150 g couscous
- ½ bell pepper(s), yellow
- 10 cherry tomatoes
- 1 spring onion(s)
- 10 apricots or dates, dried
- 150 g chicken breast or leftover chicken
- 4 tbsp olive oil or nut oil, e.g. pistachio oil
- 2 tbsp balsamic vinegar, light or other vinegar
- ½ tsp salt
- ½ tsp curry powder
- n. B. ginger powder
- Garlic granules
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes
perfect use of leftovers, for a spontaneous party or a quick dinner
Cut the chicken breast into small pieces and fry in a pan with a little oil. Prepare the couscous with broth according to the instructions (let it swell). In the meantime, quarter or slice the tomatoes, dice the bell peppers, and slice the spring onions. Also cut the apricots or dates into small pieces. Once the couscous is ready, put all the ingredients, including the chicken, into a bowl and mix well. Add the oil, vinegar, salt, and curry powder, and season well with ginger and garlic. If you like, you can add plenty of fresh parsley. I had some leftover chicken from a chicken broth recipe and was able to use it perfectly. The salad is really quick to prepare and wonderfully versatile. Depending on what you have in the fridge, various vegetables are suitable, and the dried fruit is also easy to swap out. It’s also very easy to prepare in larger quantities for a party.
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