Chicken Couscous Salad with Feta and Yogurt-Lemon Dressing
A filling couscous salad with pan-fried chicken, crisp vegetables and a creamy yogurt-lemon dressing. It is ready in under 30 minutes and makes a perfect lunch for one person.
By yumbelo · 1 servings · 25 minutes
Ingredients
- 150 g Chicken breast fillet
- 60 g Couscous
- 1 tbsp Olive oil
- 0.5 pc Cucumber
- 100 g Cherry tomatoes
- 0.5 pc Red onion
- 40 g Feta
- 100 g Plain yogurt
- 0.5 pc Lemon
- 10 g Parsley
- 1 tsp Sweet paprika powder
- 1 pinch Salt
- 1 pinch Pepper
Method
- Put the couscous in a bowl, pour 80 ml of boiling water over it, cover and let it swell for 5 minutes, then loosen it with a fork.
- Pat the chicken breast fillet dry and season with salt, pepper and half of the paprika powder.
- Heat 1 tbsp olive oil in a pan over medium heat and fry the chicken for 8 to 10 minutes, turning until golden brown all over and no longer pink in the middle.
- Remove the chicken from the pan, let it rest briefly and then slice it thinly.
- While the meat is frying, dice the cucumber, halve the cherry tomatoes, finely dice the onion and roughly chop the parsley.
- For the dressing, stir the yogurt smooth with the juice of half the lemon, a pinch of salt, pepper and the remaining paprika powder.
- Mix the cucumber, tomatoes, onion and parsley into the couscous, add the crumbled feta and toss with some of the dressing.
- Arrange the couscous salad on a plate, place the chicken slices on top and drizzle with the remaining dressing.