Couscous Salad with Chicken and Crunchy Vegetables

Couscous Salad with Chicken and Crunchy Vegetables

Salad

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Cook Time

3 h

Servings

4

Difficulty

Easy

Prep Time

30 min

This Thermomix® recipe for Couscous Salad with Chicken and Crunchy Vegetables is ready in 3 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This chicken couscous salad is a fresh and colorful dish, perfect for hot summer days. I often prepare it for picnics or sunny lunches. The couscous, combined with diced chicken, crunchy vegetables and olives, offers an explosion of flavors in the mouth. The lemon juice adds a tangy touch that enhances everything. This dish is not only delicious, but also very easy to prepare. Just a few simple ingredients and a little time to get a tasty and nutritious salad. Feel free to vary the vegetables according to your tastes and the season. You can also add fresh herbs such as mint or coriander for even more freshness. Leave to cool for an even more refreshing salad!

Ingredients (13 ingredients)

  • 2 verres Semolina
  • 2 piece Chicken thighs
  • 10 piece Green olives
  • 10 piece Black olives
  • 1 piece Tomato(es)
  • 1 piece Cucumber(s)
  • 3 tbsp Corn
  • 1 tbsp Lemon juice
  • 0.5 piece Onion(s)
  • 1 tbsp Parsley
  • to taste Salt
  • to taste Pepper
  • 6 tbsp Olive oil

Preparation (11 steps)

1

Cooking the semolina

Pour 2 glasses of couscous semolina into a large salad bowl. Boil 1 glass of water in a saucepan (outside Thermomix). Pour the boiling water over the semolina and separate with a fork.

2

Seasoning the semolina

Add 6 tablespoons of olive oil to the semolina and mix well with a spatula.

3

Preparing the cucumber

Wash and peel 1 cucumber. Cut half of the cucumber into small cubes.

4

Preparing the tomatoes

Wash the tomatoes, slit them to remove the seeds, then cut them into small cubes. Filter the juice from the seeds and pour it over the semolina.

5

Preparing the chicken

Remove the skin from 2 chicken thighs and cut them into small dice. Sauté the diced chicken in a pan with a little oil until cooked.

6

Assembling the salad

In a large salad bowl, add the diced cucumber, tomato and chicken to the semolina. Also add 3 tablespoons of corn and 1 tablespoon of lemon juice. Mix everything gently.

7

Preparing the onion

Cut half of 1 onion into thin slices, then cut them into 4.

8

Chopping the parsley

Thermomix® Setting
3 sec/Speed 5

Put the parsley in the bowl and chop 3 Sec. / Level 5. Add 1 tablespoon of chopped parsley to the salad bowl, on the semolina.

3
9

Adding the olives and onion

Add 10 green olives and 10 black olives cut in half, as well as the sliced onion to the semolina.

10

Final seasoning

Salt and pepper to your liking. Check the oil and lemon juice content. Mix gently.

11

Refrigeration

Cover the salad bowl and keep everything in the refrigerator for at least 2 hours before serving.

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About this recipe

Chicken couscous salad with crunchy vegetables is a dish that reminds me of summers spent in Provence, where markets are full of sun-drenched vegetables and meals are shared with family under the arbour. It is a salad that I have adapted over the years, drawing inspiration from Mediterranean flavors and adding my own personal touches. The couscous, the base of this salad, brings a light and airy texture. I prefer to use fine durum wheat semolina, which absorbs flavors well and remains pleasant in the mouth. The generous olive oil coats each grain and gives it an incomparable fruity scent. The vegetables, for their part, are the guarantors of freshness and crunch. The cucumber, with its juicy and refreshing flesh, contrasts with the slightly tart sweetness of the tomato. The corn, with its golden and sweet kernels, adds a touch of sweetness. The olives, green and black, add a salty and slightly bitter note that balances the whole. The chicken, cut into small dice and lightly browned in the pan, provides a source of protein and an umami flavor that enhances the dish. For preparation, the Thermomix® is a valuable ally, especially for finely chopping the parsley. A few seconds at speed 5 is enough to obtain a freshly chopped herb, ready to perfume the salad. However, the cooking of semolina and chicken is done traditionally, outside the Thermomix®, for better control of the texture and cooking. Feel free to adapt the quantities of vegetables according to your preferences and the season. You can also add other crunchy vegetables, such as red or yellow peppers, grated carrots or diced zucchini. For a vegetarian or vegan version, replace the chicken with chickpeas or white beans, which will provide a source of vegetable protein. You can also add smoked tofu cubes for a more pronounced flavour. For seasoning, feel free to experiment with different herbs and spices. Fresh mint, coriander or basil will bring an extra touch of freshness. A pinch of cumin, paprika or ras el hanout will give the salad a more oriental flavour. This chicken couscous salad with crunchy vegetables is ideal for a light lunch, a sunny picnic or a summer buffet. It can be served alone or accompanied by a green salad, a few slices of grilled bread or vegetable skewers. For a more festive presentation, you can serve it in individual verrines or decorate it with a few fresh mint leaves and lemon wedges. The salad keeps perfectly in the refrigerator for 2 to 3 days. It is even preferable to prepare it in advance, as the flavors develop over time. You can also prepare the different elements separately and assemble them just before serving. This will allow the vegetables to retain their crunch and the salad to remain fresh and tasty.

Created by

Julie Fontaine

Julie Fontaine

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Tags

#Salad #Chicken #Vegetables #Summer #Easy #Mediterranean #Hearty

Allergens

  • Gluten

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