Fruity Bowl with Couscous and Chicken breast
Servings
4
Servings
4
Ingredients
Instructions
  1. 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.
  2. Toast cashew nuts in a dry pan (without oil), leave to cool and then chop coarsely.
  3. Sauté the chicken in some olive oil, salt and pepper and then set to the side.
  4. 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.