Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, spicy chicken salad with couscous. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Spicy chicken salad with couscous is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Spicy chicken salad with couscous is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook spicy chicken salad with couscous using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spicy chicken salad with couscous:
- Get Couscous
- Make ready 200 gr Couscous
- Prepare Parsley
- Take Baharat spices
- Prepare 2 yellow paprikas
- Prepare Can mais (140gr or 150gr)
- Make ready Salad
- Get Iceberg lettuce
- Prepare 1 Cumcumber
- Make ready 1 Shallot
- Prepare Sweet chili sauce
- Prepare Lemon juice
- Prepare Salt
- Make ready Chicken
- Prepare 300 gr chicken
- Prepare Harissa
- Make ready 1 pc Garlic
- Make ready Other
- Take Olive oil
- Prepare (optional) Pumpkin seeds
Israeli Couscous Salad with Feta, Chickpeas, and Herbs. While serving this sweet and spicy chicken over couscous is technically optional, it's well worth it because. Grilled Pork, Couscous and Dried Cherry Salad with Citrus VinaigrettePork. Couscous With Peppers, Leek and Spicy Chicken With Sesame SeedsO Meu Tempero.
Instructions to make Spicy chicken salad with couscous:
- Set everything up
- Cut the paprikas in pieces and put the couscous in a large enough bowl.
- Add 2 tbsp of olive oil and pour 200gr of boiled salted water in the bowl of couscous. Let it rest for 3 mins so that the couscous gets soaked with the water. Then use a fork to loosen the couscous up.
- Pour some olive oil in a skillet and add the couscous in a skillet when hot enough. Add some parsley and baharat spices in it. Stir it so that the spices and couscous are mixed good. Then add the paprika and mais. Let it cook for a bit and stir regularly.
- Next up is the cumcumber… Take off the skin and scrape the cumcumber in small slices. Put some salt on it and mix it with some chilli sauce and add a small amount of lemon juice in it. After that is done… Add the iceberg lettuce and couscous to it. Then cut the shallot in small pieces and put that in. Cut the red pepper in half and take the seeds out. Cut it then in small pieces and add it to the mix.
- The final step is the chicken… First put 2tbsp of harissa in you cup and press one piece of garlic in it and 1tbsp of olive oil. Stir it and then smear it on the chicken. Then it is ready for the grill.
- After grilling it, it is time to setup the plate and… Bon appetit!
- (Optional) Garnish the dish with some pumpkin seeds.
Photograph: Franck Allais and Ed Johns for the Guardian. Because the couscous is not only hydrated but also baked in stock with flavour-giving goodies, this feels more like a proper meal than a regular couscous salad (which, let's face it can sometimes be rather dull and dry). Use up leftover roast chicken in this simple and healthy chicken salad. Put the couscous in a bowl and pour over some boiling water (it should cover the grains by a couple of centimetres or so). A nutritious salad made with chicken, couscous, cherry tomatoes and feta cheese.
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