Pearl Couscous Salad
Pearl Couscous Salad with sous vide chicken
Servings: 2
Ingredients
Ingredients for salad
- 1 carrot diced
- 1 parsnip diced
- 1 boiled potato diced (optional)
- 1 big shallot diced
- 1 tomato deseeded and diced
- 2 cloves garlic finely chopped
- 1 or to taste red chilli chopped
- 1 tsp dried thyme crushed
- 1/2 tsp fennel seeds and cumin seeds
- black pepper crushed to taste
- 1/2 tsp black lemon powder
- 1 tsp sumac
- 1 tbsp olive oil
- salt to taste
- 250 g pearl couscous
Ingredients for chicken
- 2 chicken thighs skinless
- 1 tbsp dried or fresh coriander leaves
- 1 tsp dried thyme leaves
- 2 cloves garlic
- 1 tsp lemon juice and zest
- crushed black pepper and salt to taste
- 1 tbsp olive oil
Instructions
Instructions for couscous
- In a saucepan add the pearl couscous toast it for 5 minutes and add water, 1 tsp oil and salt. Boil till al dente. Wash it thoroughly and sprinkle some oil so it doesn’t stick.
- Heat oil in a pan, add in the garlic and shallots. Saute for a few minutes till raw smell is gone. Add in the chilli, carrots and parsnip and saute for 5 minutes. Don’t overcook the vegetables, it should have a crunch. Add in the potatoes, mix well.
- Add in the all the spices, herbs and couscous. Mix it well. Cover the pan for 2-3 minutes.Serve warm with a piece of fish or chicken.
Instructions for chicken
- Marinate the chicken in all the ingredients mentioned above for minimum 30 minutes to 2 hours. Vacuum pack the chicken and sous vide it for 1 hour 15 minutes on 74C/165F.
- While it is warm brown the chicken from both sides. Serve with the salad.