Chicken tabbouleh is 200 g of medium couscous grain swollen in warm water, mixed raw with finely diced vegetables. The sliced chicken is browned for 5 minutes in a pan, then cools in the salad bowl. Juice from 4 fresh squeezed lemons, 20 cl of olive oil, and chopped chives provide the sour-fatty contrast. Serve chilled after 30 minutes in the refrigerator.

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Ingredients for 6 servings

servings
  • 7 oz (200 g) medium couscous grain
  • 2 chicken breasts
  • 2 zucchini
  • 2 tomatoes
  • 1 red bell pepper
  • 4 medium lemons
  • 1 bunch of chives
  • 1 tin of corn
  • 0.8 cup (20 cl) olive oil
  • Salt and pepper