Chicken Couscous Salad Recipe

Couscous, which many of us know and love as tiny pasta balls, is actually a slightly different product. We know that the couscous we eat is the industrialized version of the original product.

Originating in North Africa, couscous is a local product made by gathering a lot of women, making lumps with semolina, flour and water, then sifting them and drying them. You can often come across recipes with couscous in Israeli, Moroccan and Tunisian cuisine.

Couscous, which is a product that can be softened by brewing just like it would make a curd, turns into a satisfying and delicious meal when combined with vegetables and chicken.

How to Make Chicken Couscous Salad Recipe?

• Bring the chicken broth to boiling point and while it is boiling, pour it over the couscous you put in a deep bowl. Cover the bowl and let the couscous swell.
• Meanwhile, finely chop the leeks, chop the peppers into small pieces, discard the seeded part of the tomatoes and cut only the fleshy part into cubes.
• Heat 1 tablespoon of olive oil and start sautéing the leeks.
• Add the peppers to the slightly softened leeks, let them soften slightly and set aside.
• Cut the chicken breast into cubes.
• Heat the pan, add 1 tablespoon of olive oil and heat. Quickly sauté the diced chicken over high heat without drying it. Add cumin, salt and pepper and set aside.
• While preparing the sauce, first dissolve the pomegranate syrup in the lemon, then add the other ingredients and complete the sauce.
• Mix the softened couscous, cooked leeks, peppers, chicken, tomatoes and sauce thoroughly and place them on a salad plate.