Salad with Farm Chicken, Couscous, and Uzbek Tomatoes

Salads | European cuisine

⏳ Time

1 hour + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, chef at a local American restaurant.

Ingredients

Poultry - 1 piece
Couscous - 7.1 oz
Tomatoes - 1.8 oz
Olive Oil - 2 spoons
Kumato Tomatoes - 1.8 oz
Ebara sauce - 0 fl oz
Cilantro - 0.4 oz
Adjika - 2 spoons
Garlic - 1 clove
Vegetable Oil - 2 spoons
Ocean salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the chicken. In a bowl, mix adjika with 2 tablespoons of vegetable oil. Add minced garlic. Cut the chicken in half, place it in the marinade, and coat it well on all sides. Cover with plastic wrap and let it marinate for 1 hour.

Step 2

Place the marinated chicken on a baking sheet and transfer it to a preheated oven at 392°F for 35–40 minutes.

Step 3

Pour boiling salted water over the couscous in a 1:2 ratio, cover with a lid, and let it steam for 10 minutes.

Step 4

Cut the tomatoes in half, scoop out the seeds and pulp with a spoon, and dice the tomatoes into small cubes.

Step 5

To serve, transfer the couscous to individual bowls, add chopped tomatoes, and drizzle with olive oil. Cut the chicken into large pieces, place it on the couscous, and pour over the ebar sauce. Garnish with cilantro leaves.