Lemon Chicken Couscous Salad

Name: Lemon Chicken Couscous Salad
Total time: 20 min
Yield: 2 servings
Ingredients: 250 g, cut in strips Chicken breast; 150 g Couscous; 1, diced Cucumber; 150 g, halved Cherry tomatoes; 2 tbsp, chopped Mint; 1, zested and juiced Lemon; 250 ml Chicken stock; 2 tbsp Olive oil

20 mineasy2 servingshigh-proteinunder-20-min

Ingredients

Chicken breast250 g, cut in stripsOn hand
Couscous150 gOn hand
Cucumber1, dicedOn hand
Cherry tomatoes150 g, halvedOn hand
Mint2 tbsp, choppedOn hand
Lemon1, zested and juicedOn hand
Chicken stock250 mloptional
Olive oil2 tbspoptional

Missing badges reflect your pantry on the home page. Staples (salt, oil, flour…) count as on hand by default.

Steps

1
Fry the chicken strips in olive oil; cook until no longer pink inside, 165°F / 74°C.
8 min
2
Bring the chicken stock to a boil.
3 min
3
Pour the boiling stock over the couscous and cover it.
1 min
4
Dice the cucumber and halve the tomatoes.
4 min
5
Fluff the couscous with a fork.
1 min
6
Toss the couscous with the lemon, mint and vegetables.
2 min
7
Top with the sliced chicken.
1 min

Cook’s note. Warm stock blooms the couscous faster than cold water ever will.

Lemon Chicken Couscous Salad

Ingredients

Steps

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