Couscous Chicken Salad with Arugula and Sultanas

Ingredients

• 400 g instant couscous
• 6 tomatoes
• 3 spring onions
• 2 Garlic cloves
• 80 g arugula (1 bundle)
• 0.5 head of oak leaf lettuce
• 300 g cooked chicken breast fillets (2 fillets)
• 2 tbsp raisins
• 1 tsp ground coriander
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 3 tbsp white wine vinegar
• 0.5 bunch finely chopped parsley

Instructions

1. 1.

   Pour 400 ml boiling salted water over the couscous and let it swell for 5 minutes. Fluff the couscous with a fork.

2. 2.

   Clean, wash, halve, seed, and chop the tomatoes. Wash and finely chop the spring onions. Peel and finely mince the garlic. Wash, trim, rinse, dry, and tear the lettuces into bite‑sized pieces as needed.

3. 3.

   Wash, pat dry, and cut the chicken breast fillets into mouthful‑sized pieces. Mix the vegetables with raisins and season with coriander, salt, and pepper. Add olive oil, vinegar, and 1/2 cup hot water, then combine in a bowl with the couscous, chicken, vegetables, and parsley. For serving, arrange salad leaves on plates and top with the couscous mixture.