Chicken, Couscous, and Vegetable Salad

Salads | World cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken, Couscous, and Vegetable Salad

Ingredients

Fresh basil leaves - 2.5 oz
Mayonnaise - 8.1 oz
Shallot - 1 piece
Buttermilk - 7 fl oz
Meyer Lemon Juice - 1 tablespoon
Asiago cheese - 2.1 oz
Red Currant - 2.1 oz
Shelled pumpkin seeds - 2.5 oz
Couscous - 9.9 oz
Arugula - 7.4 oz
Yellow Cherry Tomatoes - 15.9 oz
Skin-On Chicken Breasts - 2 pieces
Sweet Corn Sticks - 15.5 oz

Step by Step guide

Step 1

Cook the couscous in boiling water until soft. Cool.

Step 2

Preheat the grill and lightly brush with vegetable oil. Season the chicken breasts with salt and pepper and place them on the grill. Grill until cooked through, about 5 minutes on each side. Transfer to a plate, cool, and cut into small cubes.

Step 3

In a blender, combine basil, mayonnaise, and finely chopped shallot until smooth. Slowly add buttermilk and lemon juice. Season with salt and pepper to taste.

Step 4

In a small bowl, mix the grated cheese, currants, and pumpkin seeds.

Step 5

On each of the 6 plates, arrange the couscous, sliced arugula, chopped tomatoes, chicken, corn, and cheese mixture in even rows. Pour the dressing into 6 small sauce dishes and serve separately.