This delicious couscous bowl features a hearty combination of fresh, fruity flavors and crunchy cashew nuts. Its numerous beneficial nutrients make it a feast for the senses and a turbo-boost to your health.
Fruity Bowl with Couscous and Chicken breast
|
Print Recipe
|
Rezept drucken |
Fruity Bowl with Couscous and Chicken breast
| Rezept drucken |
Print Recipe
|
| Servings |
| 4 |
| Servings |
| 4 |
Ingredients
- 160 ml water
- salt
- 160 g Couscous
- ½ tsp curry-powder
- 40 g cashew nuts
- 240 g chicken breast strips
- 1 tbsp olive oil
- 75 g raspberries frozen
- 2 tbsp red wine vinegar
- 4 tbsp rapeseed oil
- salt, pepper, sugar
- 160 g mixed salad leaves washed
- 200 g Braeburn apples diced
- 200 g watermelon (seedless) cut into 2 cm cubes
- 160 g mixed bell peppers cut into stripes
- 1/4 pomegranate seeds
- 80 g blueberries
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Instructions
- Fill a saucepan with water, season with salt and bring to the boil. Pour the lightly salted boiling water over the couscous and leave to stand for approx. 15 minutes. Add curry powder to taste.
- Toast cashew nuts in a dry pan (without oil), leave to cool and then chop coarsely.
- Sauté the chicken in some olive oil, salt and pepper and then set to the side.
- Defrost the raspberries for the dressing. Once defrosted, purée the raspberries with the vinegar until smooth. Slowly add the rapeseed oil, stirring all the time until you have creamy dressing. Add salt, pepper and sugar to taste.abschmecken.
Recipe Notes
Serving tips
Place the salad leaves in the middle of a bowl. Arrange the chicken, apple, melon, bell pepper and pomegranate seeds separately around the salad leaves.
Sprinkle the blueberries and cashew nuts on top.
Finally, serve the “fruity bowl” with the raspberry dressing.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.