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4.78 from 9 votes

Pearl Couscous Salad

Pearl Couscous Salad with sous vide chicken
Prep Time20 mins
Cook Time30 mins
Sous vide cooking1 hr 15 mins
Course: Brunch, Main Course, Side Dish
Cuisine: American, British
Keyword: Chicken, couscous
Servings: 2
Author: Gayatri Singh


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 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.