Informations supplémentaires
30 min.
|
626 kcal
|
easy
|
|
Printable version
1. Marinate the chicken
In a bowl, mix the chicken with the spice mix and a drizzle of olive oil. Season with salt and pepper and let marinate until it's time to cook it.
2. Cook the couscous
Bring a saucepan with 1 2P | 1.5 3P cups of boiling water. Add the couscous and the raisins. Remove from the heat, cover and let the couscous absorb the water, about 4-6 minutes. Break up the couscous with a fork. Season with a drizzle of oil, salt and pepper.
3. Setup
Zest the lemon and cut it in half. Chop the mint. Dice the cucumbers. Slice the shallot, put it in a bowl with the sumac.
4. Cook the chicken
In a pan over medium-high heat, add the chicken and cook for 3-4 minutes on one side. Flip, cover and cook 7-8 minutes over low heat until the center is cooked through. Once cooked, cut into pieces.
5. Assemble
In a bowl, combine the lemon zest, the mint, the juice of half a lemon, a drizzle of olive oil, 1 tbsp. of sugar, salt and pepper. In another bowl, combine the couscous, the cucumbers, the arugula, the sumac shallots, the lemon vinaigrette and the crumbled feta.
6. Plate your dish
Serve the chicken with the couscous salad. Garnish with the hummus. Bon appétit!
360gChicken Thighs
140gCouscous
114gHummus
40gFeta Cheese
30gDried Raisins Corinthe
40gArugula
2unitLebanese Cucumber(s)
2gSumac
1unitShallot
1unitLemon
1unitFresh Mint
7gSpice Mix (Coriander Powder,Cumin Powder,Cinnamon Powder,Turmeric Powder)
What you need
626 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
20g
31%
cholesterol
135mg
45%
fiber
6g
24%
protein
39g
saturated
6g
30%
sodium
392mg
16%
sugar
9g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg